Pudge Potatoes

A friend gave me this recipe after I had these wonderful potatoes at her house. It came from Roger Kaplan, Corporate Chef of the Peasant Group, a popular restaurant chain in Atlanta.

• Ready In: 40 mins
• Serves: 8
• Yields: 8

Ingredients

• 3  lbs  red potatoes, unpeeled and thinly sliced
• 1 1⁄2 cups  chicken stock
• 1 1⁄2 teaspoons black pepper
• 1  tablespoon  chopped garlic (or to taste)
• 1 1⁄2 ounces sun-dried tomatoes, chopped
• 3  tablespoons olive oil
• 2⁄3 cup  grated parmesan cheese
•  salt (to taste)
• 5  large basil leaves, finely chopped

Directions

1. Place potatoes, chicken stock, pepper, garlic, sun-dried tomatoes and olive oil in a large, flat-bottomed pan over medium-high heat. Bring to a boil; reduce heat and simmer on medium heat, covered, until potatoes are very tender, about 20 minutes. Remove from heat; sprinkle Parmesan over potatoes and mash with a hand masher. Add salt to taste. Stir in basil and serve.