This recipe is easy to make, vegetarian, & gluten free.
2 pounds Baby Red Potatoes
1 stick butter
1 sweet onion, diced
5 cloves garlic, minced
1/2 c. brandy
1c. heavy cream
1/4 c. fresh chopped parsley
salt & pepper to taste
Boil the potatoes in water for 30 minutes over medium high heat. When they have cooked, drain them and lay them out on a towel to cool.
When they can be handled, use a knife to remove any large eyes or damaged skin from the potatoes.
In a large pot, over medium heat, cook the garlic and the onion in the butter for about ten minutes, stirring often, until they have browned slightly, add the cream, brandy, and the potatoes.
Smash the potatoes with a hand-held potato masher until the potatoes have absorbed all of the liquid in the pot.
Add the salt and pepper to taste, and stir in the parsley before serving. Enjoy!