Smashed Tri-Color Potatoes

Directions

1. 1
   Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch.
2. 2
   Add some salt, then cover with a lid and bring to a boil.
3. 3
   Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes.
4. 4
   Preheat the oven to 375 degrees F. Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves).
5. 5
   Add the oil and butter and sprinkle with salt and pepper.
6. 6
   Using a potato masher, smash the potatoes into a chunky mixture.
7. 7
   Spread the potato mixture in an even layer in a large casserole or gratin dish.
8. 8
   Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top.
9. 9
   Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes.
10. 10
    Dot sour cream across the top and garnish with dill, chives and lemon zest while hot.