Crushed Red Potatoes with Garlic and Herbs
The secret to easy and flavorful red potatoes? Crush ’em.
Why This Recipe Works
Boiled-and-buttered red potatoes can be boring; all the flavor remains on the outsides of the potatoes, leaving the interiors bland. To fix that, we simmered 2 pounds of red potatoes until they were completely tender, drained them, and then melted some butter in the empty pot before adding minced garlic, chopped fresh chives, chopped fresh parsley, salt, and pepper. We then added the still-steaming potatoes, lightly pressed each with the back of a spoon until it broke apart, and gently stirred the potatoes with the buttery herb mixture to ensure that it worked its way into all the nooks and crannies (and every bite).