Instructions

• Place the washed 1.5–2 lbs small red potatoes in a large saucepan and cover with cold water so the water level is at least 1 inch above the potatoes.
• Heat over medium-high heat until the water comes to a boil, then maintain a steady boil and cook for 20–25 minutes, or until a fork easily pierces the potatoes (skins may begin to separate).
• Test doneness with a fork; if tender, remove the pan from the heat.
• Carefully drain the hot water from the potatoes into a colander.
• Return the drained potatoes to a large bowl and add 3 tablespoons butter, 1 tablespoon minced garlic, and salt and black pepper to taste.
• Stir gently with a spoon until the butter is completely melted and the garlic is evenly distributed.
• Spoon the potatoes into a serving dish and sprinkle with 1/4 cup shredded Parmesan cheese and chopped fresh parsley.