6 cloves of garlic peeled and coarsely chopped
1 lb of red or Yukon gold potatoes washed and quartered
Chicken, bone broth or veggie stock to cover the potatoes
2 TBS butter
½ bunch Italian parsley minced
Salt and black pepper to taste
Tabasco to taste
Put the first 3 ingredients in a pot with a cover. Bring to a boil and simmer uncovered until tender ie. easily pierced with a fork with almost all the stock gone. Mash potatoes and garlic. Add the rest of the ingredients, mix thoroughly and serve with a protein and/or a salad. YUM! Enjoy!
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