I wanted something really standout to go along as a side to my barbeque ribs. I didn't really want a gravy, the meat already had a sauce, so the potatoes needed to have plenty of flavor on their own, something strong to compliment the barbeque sauce.
1 bag baby yukon gold potatoes
4 tbsp butter
large handful fresh parsley, chopped
2 tsp minced garlic
1/8 tsp cayenne pepper
1/4 tsp paprika
1/2 cup milk or cream
Salt and Pepper to taste
Quarter the potatoes and boil until ready to mash. The yukon gold have a really deep flavor, and really are a gold color inside. Drain and set aside.
Melt butter in saucepan. Add parsely and garlic. Saute for about 2 minutes, then add potatoes back in. Stir to coat potatoes with butter, cook another 2 minutes. Remove from heat.
Add in cayenne pepper, paprika, salt and pepper, and some of the milk or cream. Mash thoroughly. Mash in the milk or cream until the potatoes are the consistency you want.
For the kids, I grated some cheddar cheese on top, since they don't really like potatoes on their plate without gravy or something else on them.