Parmesan Smashed Potatoes

This comforting side dish is like a rustic version of mashed potatoes. To make it, simply boil a few pounds of baby red potatoes (unpeeled), smash them with a dinner fork, and mix them with butter, Parmesan cheese and seasonings. So easy…and everyone loves it.

Truthfully, I don’t make this dish as often as I’d like because it renders both my husband and me totally helpless in the self-control department. It goes without saying, but if you’re watching your carbs, these are a little dangerous to have around.

Serve them with steak, chicken…anything, really. As for me, I’m happy to eat a big, heaping bowl of them and nothing else.

Sometimes you just have to give in to it…Enjoy!

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Parmesan Smashed Potatoes
Printable Recipe

Serves 4-6

Ingredients

2 pounds baby red potatoes, sliced in half (make sure they’re all about the same size)
6 tablespoons unsalted butter, cut into tablespoons
½ cup freshly grated Parmigiano Reggiano
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon fresh chives, finely chopped (optional)

Directions

1. Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.

2. Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water. Top potatoes with butter, Parmigiano Reggiano, salt and pepper. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total). Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve.