Pudge Potatoes - cooking recipe

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

Preparation

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.