Italian Mashed Potatoes

Ingredients

3 pounds thin-skinned potatoes
About 1 cup milk
1 to 2 tablespoons minced garlic
1/2 cup olive oil
1/2 cup grated romano cheese
1/2 cup minced fresh basil leaves or parsley
1/8 teaspoon paprika or cayenne
Salt and pepper

Directions

1. In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.

2. Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.

3. Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power [100%] until steaming, 1 to 2 minutes.)

4. Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Add salt and pepper to taste.

Source

Smashed Parmesan Potatoes

(copied directly from source)

Ingredients

• 3 pounds baby red-skinned potatoes, unpeeled, halved
• 2/3 cup freshly grated Parmesan
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Directions

Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve.

Source: Everyday Italian, Giada di Laurentiss, Food Network

Made these for me and Christian when I cooked for him one night. We had lobster and corn on the cob with it. I have been craving lobster for the longest time!