Smashed Potatoes

It's different from mashed potatoes because I leave the skins on, and also because they are lumpy.

10 red potatoes
Whole milk
Butter
1 clove of garlic
Seasonings of your choice*

*I used paprika and rosemary.

Scrub potatoes and place in a large pot. Fill with water just to cover the potatoes, and bring the pot to a boil. Once the water begins to boil, cover the pot, remove from heat, and let sit at least one hour. Test with a fork to see if potatoes are cooked through.

Peel and mince the garlic, and cook down in three tablespoons of butter.

While the potatoes are still hot, cut them in to small cubes and put them back in the pot. Pour in the butter and garlic. Add your favorite seasonings.

Adding milk a quarter cup at a time, mash the potatoes until your desired consistency is met. The red potatoes break down really easily, so the mashing shouldn't take a lot of effort. Adding the milk too fast will make them soupy, which is A) gross, and B) much harder to mash through. It's like trying to walk in flip flops through the mud.

For a fun added bonus, pour the smashed potatoes in to a small baking dish, top with white cheese, and bake at 400 degrees for 20 minutes.