These potatoes laugh in the face of gravy. They need no topping or gravy – they present a delicious side option without the gravy goodness that we usually pour on our potatoes. I started making this recipe because I was so bad at making gravy (although I’ve improved) and these are a great alternative when you just don’t feel like going through the whole gravy process.
- Red potatoes (or any variety you like)
- Fresh Parmesan (shaved or grated). Must be fresh, doesn’t work with the powdered stuff. Look for $1 tear pads for the Kraft parmesan cheese. Spotted these at Safeway where the tubs (like pictured above) are on sale for $2.50 – so after coupon only $1.50.
- Garlic, about four cloves but more if you love garlic
- Butter, about half a stick, but the whole stick if you really want it to be good
- Sour cream, about 8 ounces
- Olive oil, tablespoon (optional)
- Wash and quarter potatoes. They are going to be mashed, anyway, so no need to keep them pretty. The smaller you dice them the quicker they will cook. Leave the skins on.
- Add peeled, whole garlic cloves and potatoes to a big pot of salted water. You can add a tablespoon of olive oil to the water for flavor. Bring to a rolling boil.
- Boil potatoes until they are fork tender.
- Drain potatoes and return to pot. Add butter, sour cream, chives and parmesan. Garlic should still be with potatoes.
- Mash, mash, mash using a masher. Don’t use a mixer. They should be chunky.
- That’s it. Super easy. Add more parmesan cheese and butter for more flavor.
I think one of the secrets to this recipe is boiling the garlic with the potatoes – it seems to really infuse them with the flavor. So you kind of have to like garlic to like this recipe. ? Another potato recipe you might like is my Pesto Red Potato Salad.
My disclaimer on all my recipes are: I’m NO cooking pro, I just share recipes I personally make at home. With most recipes you can add more of what you like or less of what you don’t. If you have ideas or suggestions to improve the recipe – I’d love to hear!