Mmmm. This is a great side for almost anything, but I like it with meatloaf. I'm a huge meatloaf fan and make it quite often. Here's the link to my moms recipe.
These potatoes are also good warmed up the next day, so I usually make some extra!
Parmesan Smashed Potatoes
(adapted from food network magazine)
baby reds, skins on
half and half
Parmesan cheese, shredded
salt and pepper to taste
Boil as many reds as you need, drain and smash to a consistency you like. Add a splash or more of half and half, about 1/4 c. butter, 1/4 c. sour cream, and 1/2 c. Parmesan cheese. Salt and pepper to taste. Stir well and serve.