Smashed Parslied Potatoes

Smashed Parslied Potatoes
Photo by Scott Phillips


  • 2 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt
  • ½ cup whole milk
  • 3 medium cloves garlic, thinly sliced
  • 6 Tbs. extra-virgin olive oil
  • 1 bay leaf
  • Freshly ground black pepper
  • + 1 more ingredients
    • 2 lb. Yukon Gold potatoes (about 5 medium), peeled

Cut the potatoes into 1-1/2-inch chunks and put them in a large saucepan. Add 1 Tbs. salt, the bay leaf, garlic, and enough water to cover the potatoes by 1 inch. Bring to a boil over high heat. When the water begins to boil, lower the heat to a simmer and cook until the potatoes are completely t...

View full recipe at Fine Cooking


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