Smashed Red Potatoes
| 1 |
Pound |
small red potatoes |
| 1 |
Tbsp. |
salt, plus more to taste |
| 2 |
Tbsp. |
butter |
| 1/4 |
Cup |
milk |
| |
|
Freshly ground pepper |
| 2 |
Tbsp. |
Fresh flat-leaf parsley, roughly chopped |
1. Cut potatoes in half, and place in a 3-quart saucepan. Fill pan with cold water to cover potatoes by about 1 inch. When water begins to boil, add 1 tablespoon salt, and reduce heat to medium low. Cook until fork-tender, about 20 minutes.
2. Drain potatoes. Return potatoes to the hop saucepan, add butter, milk, and salt and pepper to taste. Lightly smash potatoes, keeeping some pieces intact. Mix in parsley, adjust seasoning, and serve.
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