This recipe can be adapted to use leftover baby potatoes. Don’t overcrush them – they need just a gentle pressing because you don’t want the contents to burst from the skins.
Course Potato
Servings 5
Author Kevin Dundon Modern Irish Food
Ingredients
2¼baby potatoes
4garlic cloves, unpeeled
5Tbsbutter
1Tbschopped rosemary
1Tbschopped flat leaf parsley
Salt and black pepper
1⁄3 cup grated Parmesan cheese(optional)
Instructions
Preheat the oven to 350º F.
Place the potatoes into a saucepan of lightly salted
boiling water, add the garlic cloves and cook for 18–20 minutes until softened.
Drain and place the potatoes and garlic in separate bowls.
Gently crush the potatoes with a potato masher and set aside for a moment.
Squeeze the garlic out of its skin and mash gently with a fork.
Melt the butter in a small saucepan and add the mashed garlic and the herbs. Season with salt and black pepper.
Toss the crushed potatoes into an ovenproof dish and pour the garlic-and-herb butter over them.
Pop into the oven for 10–15 minutes until they are slightly crisp on top. Sprinkle with some grated cheese, if using, before serving