Cheesy Baby Dutch Potatoes with Garlic Butter

Prep Time: 10 mins | Cook Time: 25 mins | Course: Dinner | Servings: 6 

Baby potatoes smashed, drizzled with garlic butter and topped with shredded cheese. You could use mozzarella, cheddar or any favorite shreddable cheese. I used a herbed gouda. This recipe is air fryer friendly. Inspired by Claire at Sprinkle and Sprouts https://www.sprinklesandsprouts.com/cheesy-garlic-butter-potatoes/ 

1 ½ lbs baby dutch potatoes

3 Tbsp butter

5 cloves garlic, minced

Garlic salt and pepper, to taste

2 tsp dried parsley

1 cup shredded cheese

Preheat the oven to 400* (or skip if using an air fryer). Place potatoes in a pan and cover with water. Bring to a boil and cook for 7-10 minutes or until almost done. Place on a sheet pan and press with the back of a fork or potato masher until potatoes just break open. Melt the butter in the microwave for 30 seconds and stir in the garlic. Drizzle over and into the potatoes. Sprinkle desired amount of salt, garlic salt and pepper on top. Sprinkle with the parsley and bake or air fry for 10-12 minutes. Remove from the oven and sprinkle with cheese. Bake or air fry for another 2-4 minutes or until the cheese is melty.