Garlic Smashed Potatoes

• 4 Potatoes Unpeeled And Quartered
• 6 cloves Garlic, Peeled And Whole
• 1/4 cups Butter Plus More For Topping If Desired
• 1/2 cups Whole Milk, More Or Less As Needed To Reach A Creamy Consistency
• Kosher Salt And Freshly Cracked Pepper, To Taste
• 1/2 cups Parmesan Cheese

1. Wash the potatoes thoroughly, but do not peel them. Cut them into quarters. Put them into a large pot and cover with water. Add the garlic cloves and boil until potatoes are soft. This will probably take about 15-20 minutes, depending on the size of your potatoes. Use a fork to test for tenderness. When done, drain off the water.
2. Transfer potatoes and the cooked garlic into your mixing bowl. Add butter and mix while gradually adding milk until the potatoes are the right consistency. The measurement of 1/2 cup milk is approximate and it may take a little more to achieve the proper texture of mashed potatoes. They should be blended but slightly chunky. Add salt and pepper to taste.
3. Top with a pat of butter and shredded parmesan cheese. If potatoes are not hot enough after mixing, just transfer them back to the stove and reheat over low heat, stirring until heated through. This will only take 3 to 5 minutes. They should be piping hot when you top with the butter and cheese.

potatoes, garlic, ubc, milk, kosher salt, parmesan cheese

Taken from tastykitchen.com/recipes/sidedishes/garlic-smashed-potatoes-3/ (may not work)