| Ingredients: 2 Pound(s) small potato, red 6 Tablespoon(s) butter, unsalted 1 Clove(s) minced garlic 2 Tablespoon(s) minced chives 2 Tablespoon(s) minced parsley |
Directions:
To a Dutch oven, add potatoes, 2 tablespoons of salt, and enough water to cover the potatoes by one inch. Bring to a boil, reduce heat to a simmer and cook until soft enough to pierce with a knife, about 20 minutes. Drain. In the pot, melt butter, add garlic, and cook until fragrant, about 30 seconds. Remove from heat and mix in chives, parsley, a half teaspoon of salt, and a quarter teaspoon of pepper. Add the potatoes back to the pot. Press each potato with a spatula to lightly crush, but do not break apart. Stir to coat. Transfer to a platter and serve. |