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12 small red potatoes (about 1 1/2 lbs.)
4 cloves garlic
1/2 cup plus 2 tablespoon grated parmesan cheese
4 tablespoon butter
2 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper, preferably
2 tablespoon chopped parsley (optl.)
1. Bring a 3-quart saucepan of water to a boil.
2. Meanwhile, in a food processor with the slicing blade, slice the unpeeled potatoes.
3. Add the potatoes and unpeeled garlic cloves to the boiling water and cook until the potatoes are tender, about 15 minutes.
4. Preheat the broiler. Butter a shallow 1-quart baking dish.
5. Drain the potatoes and garlic well. Slip the garlic cloves out of their skins.
6. In a shallow bowl, coarsely mash the potatoes and garlic with a potato masher or a fork (do not use a food processor; it will make the potatoes gooey).
7. Add 1/2 cup of the Parmesan, the butter, milk, salt and pepper to the mashed potatoes and mix thoroughly. Spread the potatoes in the prepared baking dish and sprinkle the remaining 2 tablespoons Parmesan evenly on top.
8. Broil the potatoes 4 inches from the heat until the top is lightly browned, about 6 minutes.
9. Serve the potatoes garnished with chopped parsley if desired.
Per serving: Calories 243 Protein 7 gm Fat 11 gm Carbs 28 gm Chol 29mg Sodium 464 mg
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