Garlic Smashed Potatoes
4 pounds red or Yukon gold potatoes
6 tablespoons butter, plus 2 tablespoons for serving
1 teaspoon kosher salt, adjust according to taste
1/2 teaspoon garlic powder, adjust according to taste
freshly cracked black pepper, according to taste
Optional: milk or cream as desired, depending on the consistency of the potatoes
Wash and chop potatoes into bite sized chunks. Boil in water on the stovetop until tender. Depending on the number of potatoes, this could take 15-30 minutes. I like to get them off the stove when they are fork tender, but not soft. Drain the potatoes and put them back into the hot pot.
Place the pot back on the stove over the lowest heat setting. Smash the potatoes with a handheld potato masher and add the butter. Continue crushing the potatoes until they are as smooth as you like. If the potatoes are dry, you can add a splash of milk or cream. Stir in the salt, garlic and pepper. Taste and adjust the seasonings.
Top the hot potatoes with the additional two tablespoons of butter right before serving. Enjoy!
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