* 1-1/2 pounds medium white potatoes, such as red-skinned or Yukon gold, scrubbed
* 5 medium cloves garlic, smashed and peeled
* Salt and pepper to taste
* 1/4 cup olive oil
* 1/2 cup sour cream
* 1/2 cup freshly grated Parmesan cheese
* 1 tablespoon chopped fresh parsley
Cut potatoes into quarters. Place in a medium saucepan. Add enough water to almost cover. Add the garlic and salt. Bring to a boil over high heat. Cover, reduce to medium-low, and simmer until tender, about 10 minutes. Drain the potatoes. Return to the pot and smash, do not mash, with a fork or masher. Stir in the oil, Parmesan and pepper. Taste for seasoning, adding additional Parmesan or salt if needed. If the potatoes seem dry, add a little more oil. Stir in the parsley and serve or, if necessary, keep partially covered over a very low burner, 5 to 10 minutes.