Parmesan Smashed Potatoes

5 stars based on 2 votes

parmesan-smashed-potatoes

This side dish is like a rustic version of mashed potatoes. To make it, you simply boil a few pounds of baby red potatoes, 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. If you’re watching your carbs, these potatoes are a little dangerous to have around!

Parmesan Smashed Potatoes

Servings: 4-6

Ingredients

  • 2 pounds baby red potatoes, sliced in half (they should all be about the same size so they cook evenly)
  • 6 tablespoons unsalted butter, cut into tablespoons
  • 1/2 cup grated Parmigiano-Reggiano
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fresh chives, finely chopped (optional)

Instructions

  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.

Reviews & Comments

  • 5 stars

    Loved the addition of parmesan to these smashed potatoes. So simple and so so good! Yet another winner from your site to add to my regular rotations.

    - Sarah on February 22, 2015 Reply
  • 5 stars

    Made these last night to go with my favorite pork tenderloin recipe. Got home late from work and didnt have the time to wait for roasted potatoes (my kids fav) so I tried this recipe. I was skeptical so I had my jug of milk out just in case I needed to add at the last minute if I didn’t like the flavor. Glad I just followed the recipe and used the cooking water. These were delicious. For health sake, I probably could cut the parm down to a 1/3 cup and maybe one or two less tbsp of butter. My kids were fighting over these. They told me that I could make these again any time. Another great recipe from this site that is easy and quick for a working mom!

    - Trish on January 6, 2015 Reply
  • hi Jenn,
    do i need to peel the potatoes? tnx

    - Audrey on December 15, 2014 Reply
    • Hi Audrey, Not for this recipe, which makes it so easy :)

      - Jenn on December 16, 2014 Reply
  • Can I make the potatoes in advance and bake when ready to serve?

    - marie on August 1, 2014 Reply
    • Hi Marie, Yes that should work fine.

      - Jenn on August 1, 2014 Reply
      • Thanks Jenn

        - Marie on August 2, 2014 Reply
  • I plan on making this soon. I have a question. What’s the difference between different kinds of Parmesan cheese. I noticed that a lot of chefs use “Parmesano-Regganio”. Are there other types of Parmesan? When would these be used? What regions of Italy make the best Parmesan? Thank you.

    - Michele on June 24, 2014 Reply
    • Hi Michele, Parmigiano-Reggiano is authentic Parmesan cheese made in the Parma/Reggio Emilia region in Italy. Under Italian law, only cheese produced in this region may be labelled “Parmigiano-Reggiano.” In the US, the name “Parmesan” is typically used for cheeses which imitate Parmigiano-Reggiano, so you want to avoid those. Kraft grated Parmesan, for example, is a poor substitute for Parmigiano-Reggiano. Most supermarkets carry the real stuff, but if you can’t find it, a good substitute would be Pecorino Romano.

      - Jenn on June 30, 2014 Reply
  • My family loves these simple potatoes. Next time I plan to try adding a crushed garlic clove or two to the mix.

    - Julie Backas on October 2, 2012 Reply
  • These have become the new standard for mashed potatoes in my home, but my family likes it with cheddar cheese instead of parmesan. I find they work great either way.

    - Mark on June 20, 2012 Reply
  • I love cheese and I love potatoes so I was excited to try this recipe. It exceeded my expectations which is rare since I am quite picky about my potatoes. Great recipe!

    - Emily Pedersen on May 17, 2012 Reply
  • We made these last night and served with steaks and steamed farmer’s market broccoli. Easy to make and big hit with the teens. Started out by using a potato masher to save my poor wrists, but a fork ended up working so much better. Another great recipe to add to our regular rotation! Thank you, Jenn.

    - Liesel on May 17, 2012 Reply
  • I’m trying this this weekend with a steak! Yummo!

    - Adrienne on May 16, 2012 Reply
  • Smashed potato heaven!

    - Amy Flick on March 2, 2012 Reply
  • Sounds really good. I’m gonna try it this week with some steaks :)

    - Amy Bridgford on March 1, 2012 Reply
  • Add some cream cheese. Heaven!

    - Pete Henderson on May 4, 2011 Reply
  • simple but i know it must be divine! i can’t wait to try it!

    - Elizabeth on February 28, 2010 Reply
  • I made this the other night and it was delicious and so easy. I used a potato masher and it was much easier than a fork. Also, I doubled the parmesan cheese so there was extra flavor. Extra yummy!

    - Heather on January 20, 2010 Reply
  • Just bought all of the ingredients so I can make this tomorrow night :)

    - Danielle Foster on January 15, 2010 Reply
  • looks delicious!

    - lisi on January 13, 2010 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.