Parmesan Smashed Potatoes

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.

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

  • 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

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