Place your potatoes on or near your cutting surface right after you wash each one.
As you finish quartering each potato, place the pieces in a large mixing bowl and set it aside.
The smaller you mince the garlic the better, as it will spread more evenly throughout your dish and give the dish more flavor. Set the minced garlic aside when you’re done.
Add more salt and pepper to the dish when it’s done baking if you think it needs it, or to individual servings as desired.
Check the potatoes after 30 minutes to see if they’re done. They will look golden brown and crispy on the outside if they are. When they are done, remove them from the oven and set them out to cool for a few minutes.
Set the pot of potatoes and water on a burner at the stove.
The skin may start to fall away from a few potatoes when they are almost done cooking. If you see this happen, check a potato with a fork to see if it’s soft.
Instead of using a colander, you can place a lid on the pot and pour the water out through a small gap in the lid, leaving the potatoes inside.
You want to cover the potatoes with butter and parsley and have them break up a bit, but not stir so much that they become mashed.
Scoop the potatoes out onto individual plates or bowls to serve them.
Cutting the potatoes into small pieces will help them mash easier when they’re finished cooking.
You’ll know the potatoes are done with they easily break apart with a fork.
Then, turn off the heat and remove the pot from the burner.
Avoid over-mashing the potatoes, which can result in a gluey texture
Don’t forget to turn off your burner.
Add the slices to your pot of potatoes and stir them in. Scoop the potatoes out onto individual plates or bowls to serve them.
