Garlic Smashed Potatoes

I really like smashed potatoes that still have the skin. I also really like a super smooth, butter & cream loaded, silky mashed potatoes. But this time I opted to go a little more rustic -- and to use less butter & cream in an effort to be a little more healthy.

I rinsed & scrubbed about 1.5 - 2 lbs of baby red potatoes and cut them into smaller chunks.  Then bring a large sauce pot up to boiling, and add several cloves or garlic and salt.  Toss in the potatoes, reduce the heat to medium-low, and simmer with the lid covered for 20 minutes.

Thoroughly drain the potatoes and then return them to the pot and add 1/2 cup of cream and 3 Tbsp butter.  Then smash everything together and then mix it all together will with a fork.

I love this recipe because the garlic adds another level of flavor and depth so you don't have to rely on all the fat to carry these potatoes.  A little salt & pepper will round this out and make these really soft potatoes shine.