Red-Skinned Smashed Potatoes

Red Skinned Smashed Potatoes 

1 bag red potatoes

6 cloves of garlic

Cream

Chicken broth, enough to cover potatoes

Butter, to taste

Salt and pepper, to taste

Don’t peel all of the potato. Leave the skin on the ends and peel the middle. Cube. In large stockpot, boil the potatoes in salted chicken broth with whole, peeled garlic cloves until tender. Drain the stock from the potatoes. Mash potatoes and garlic adding butter, cream, salt and pepper to taste and desired consistency. I usually leave these a little lumpy.

Line a muffin pan or 2 with plastic wrap. If you spray some water in the wells before adding the cling wrap, the plastic wrap will stick to the inside of the well making filling them easier. Freeze the pan until the potatoes are frozen, 3-4 hours. Label and store in a freezer bag, removing as much air as possible.

To reheat, add preferred amount of potatoes to microwave safe bowl, heat to hot 5-6 minutes. Mix additional milk to bring to homemade consistency. Pairs perfectly with frozen mini meatloaves. *Mom of the year award, seriously.*