Yield: 2 to 4 Servings
The Easy Mashed Potato is the best side dish ever! Made with basic ingredients such as potatoes, Parmesan cheese, garlic, olive oil, and parsley, this is perfect to go with your favorite protein dish! Try it now!
Ingredients:
1 garlic clove, minced
salt and pepper to taste
16 ounces (450 g) of red baby potatoes
1 tbsp (15 ml) olive oil
1 tsp (5 ml) freshly grated Parmesan cheese
1 tbsp (15 ml) fresh parsley, chopped
a sprinkle of fleur de sel sea salt, optional
2 tbsp (30 ml) melted butter
Directions:
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes into the pot, then cook for a few minutes until they are fork-tender. Drain and allow them to cool. Use paper towels to pat them dry.
Add the boiled potatoes onto a rimmed cookie sheet, then press each gently with a masher.
Drizzle olive oil over the potatoes followed by salt and pepper.
Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes.
Add melted butter and garlic into a bowl. Stir until well incorporated.
Remove the potatoes from the oven, then brush each with the butter mixture.
Put the potatoes back in the oven and roast for additional 5 minutes.
Remove the potatoes from the oven and place them into a large mixing bowl. Sprinkle a bit of fleur de sel sea salt, grated
Parmesan cheese, and freshly chopped parsley on top.
Serve and enjoy!
Notes:
I highly recommend using Red Potatoes for this recipe for the best experience.
It is important to pat dry the potatoes before baking them to remove most of the liquid.
Do not mash the potatoes all the way through.
Nutrition Facts:
Amount Per Serving: CALORIES: 182 | TOTAL FAT: 10g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 5g | CHOLESTEROL: 16mg | SODIUM: 298mg | CARBOHYDRATES: 22g | FIBER: 2g | SUGAR: 1g | PROTEIN: 3g
Ingredients
- 1 garlic clove, minced
- salt and pepper to taste
- 16 ounces (450 g) of red baby potatoes
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) freshly grated Parmesan cheese
- 1 tbsp (15 ml) fresh parsley, chopped
- a sprinkle of fleur de sel sea salt, optional
- 2 tbsp (30 ml) melted butter
Instructions
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes into the pot, then cook for a few minutes until they are fork-tender. Drain and allow them to cool. Use paper towels to pat them dry.
Add the boiled potatoes onto a rimmed cookie sheet, then press each gently with a masher.
Drizzle olive oil over the potatoes followed by salt and pepper.
Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes.
Add melted butter and garlic into a bowl. Stir until well incorporated.
Remove the potatoes from the oven, then brush each with the butter mixture.
Put the potatoes back in the oven and roast for additional 5 minutes.
Remove the potatoes from the oven and place them into a large mixing bowl. Sprinkle a bit of fleur de sel sea salt, grated
Parmesan cheese, and freshly chopped parsley on top.
Serve and enjoy!
Notes
I highly recommend using Red Potatoes for this recipe for the best experience. It is important to pat dry the potatoes before baking them to remove most of the liquid. Do not mash the potatoes all the way through.
