Featured Festival Recipe: CRISPY GARLIC BUTTER SMASHED POTATOES

• 3 lbs. Yukon Gold potatoes
• Cooking spray
• 4 Tbsp. unsalted butter, melted
• 6 cloves garlic, minced
• 1 Tbsp. parsley, minced, plus additional for garnish
• Salt, to taste
• Black pepper, to taste
• 3 Tbsp. finely shredded Parmesan cheese

1. Place potatoes in a large pot of salted water. Bring to a boil and cook for 30 to 35 minutes, or until fork-tender. Drain well.
2. Preheat oven to broil at medium-high heat. Lightly grease a large baking sheet with cooking spray. Arrange potatoes onto baking sheet and use a potato masher to lightly flatten the potatoes in one piece.
3. Mix together butter, garlic and parsley. Divide mixture over smashed potatoes. Sprinkle potatoes with salt and pepper.
4. Broil potatoes until crispy and golden, about 10 to 15 minutes. Remove from oven, sprinkle with Parmesan cheese and return to oven until cheese is melted.
5. Garnish with additional parsley and serve.

For dairy free: Use dairy free butter in place of butter and omit the parmesan cheese.