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Ingredients
- 8 - 12 red new potatoes
- 1/2 stick butter, room temperature
- 1/4 cup milk, heated to room temperature in the microwave just before use
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped green onion
- 2 cloves garlic
- 1 tbsp olive oil
Directions
- scrub each potato thoroughly
- cut each potato into quarters (leave the skin on)
- boil in a large pot of water until tender
- while potatoes are boiling, remove skin from garlic cloves and saute in a skillet with the olive oil until it is tender
- remove garlic from oil, pat dry, mash with the side of a chef's knife (or bottom of a drinking glass), and chop as finely as possible
- drain potatoes and put in large mixing bowl and mash with potato masher (or back of a large spoon)
- add the rest of the ingredients
- stir thoroughly with a large spoon for chunkier potatoes, or use a hand mixer for creamer potatoes. gradually add milk while blending until desired consistency is reached.
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