Take one peeled potato per person, slice it in half, then slice the halves 4 or 5 times and toss them into a cast iron skillet.
Fry in olive oil for ten minutes,(stir occasionally), then carefully
add 3/4C of broth, (I use beef or chicken) while stirring, and add a tablespoon of Rajun Rub and some dried parsley.
Slide the skillet into the oven @ 325F for about 40mins.
or until browned and the broth is gone.
Enjoy!!!
For four:
Wash, peel, and cut into several pieces, 4 potatoes
Peel at least two cloves of good, fresh garlic for each potato. Leave them whole.
Put the potatoes and garlic in the boiling water at the same time. This cooks the garlic and helps flavor the potatoes at the same time.
Boil gently until a piece of potato breaks when stabbed with a fork.
Carefully drain and try not to lose the garlic!
Return to the pan over very low heat.
Mash as much or as little as you like ‘em.
Add a bunch of butter. 1/3-1/2 a stick. And about 1/3 cup of milk(or chicken broth) and stir.
Season with salt and pepper
AT this point many times I’ll add some torn up fresh basil, or some finely minced rosemary.
Instead of the fresh garlic sometimes try adding roasted garlic…oh man…Honey start peelin’ some spuds…