Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes!

Parmesan Smashed Potatoes

5 stars based on 20 votes


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.

My Recipe Videos

Parmesan Smashed Potatoes

Servings: 4-6


  • 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)


  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.

Once Upon a Chef Cookbook - Coming Spring 2018 - Available for Preorder!

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 246
  • Fat: 14 g
  • Saturated fat: 9 g
  • Carbohydrates: 24 g
  • Sugar: 2 g
  • Fiber: 3 g
  • Protein: 6 g
  • Sodium: 407 mg
  • Cholesterol: 37 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 1 stars

    This is a really bland recipe. I used almost a full pound of parmesan reggiano, and I still found it incredibly bland. Frankly, it was a waste of some really good cheese!

    - Mark Dallmann on December 29, 2017 Reply
  • Hi Jenn,
    I’m wondering if you have the nutrition facts for this dish? Thank you, Rachael

    - Rachael on April 19, 2017 Reply
    • Hi Rachael, I just added them!

      - Jenn on April 19, 2017 Reply
  • 5 stars

    I’ve never make potatoes that were not out of a box before…..THANK YOU for the amazing recipe. I will never go back, this was just as easy and tastes way better!

    - Veronica on March 2, 2017 Reply
  • 5 stars

    Amazing, and amazingly simple.
    I’ve added 1 head mashed/riced cauliflower per 3 pounds potatoes last time and it’s really a good mix.

    - Nuri Karamollaoglu on February 14, 2017 Reply
  • 5 stars

    This is an easy, delicious recipe! They were terrific with the crispy tilapia fingers I served, and they’d be great with many other entrees.

    - Marie-Jeanne on February 10, 2017 Reply
  • 5 stars

    I really like it ,thank you so much??

    - Sonbolsaadat on January 9, 2017 Reply
  • 4 stars

    Definitely simple but not as flavorful as I like my mashed potatoes. Added more butter and salt to taste.

    - Linda Bulick on December 9, 2016 Reply
  • 5 stars

    This is part B for me since I made this with the turkey meatballs as part of the meal suggestion. I’m not big into mashed potatoes but yes these were great! Easy to mash, the Parmesan cheese in them makes them compliment the turkey meatballs on top and the chives are the nice onion-y bite. I think they must be added. My boyfriend wondered about mashed potatoes with meatballs and sauce but it totally worked!

    - Melissa on December 6, 2016 Reply
  • 5 stars

    I made a low carb version of this last night. Substituted steamed cauliflower florets. Otherwise identical recipe. Smashed the florets the same way as you would the potatoes. It was off the charts delicious! My husband kept asking if there was more. Thanks for this, Jenn!

    - Stephanie on October 15, 2016 Reply
  • 5 stars

    Hot wow. I’m hosting Thanksgiving for the first time ever this year, so I’m practicing dishes for the event. These smashed potatoes and accompanying gravy are out of this world and simple to make. They will definitely be featured on our holiday table! Do yourself a favor and make these recipes. Jennifer has done it again! Delicious.

    - Laura Gil on October 10, 2016 Reply
  • 5 stars

    I made these last night with the parmesan chicken . Delicious ! Both were a hit!! Thanks for the awesome recipes…

    - Char on September 22, 2016 Reply
  • 5 stars

    what would happen if I used salted butter instead of unsalted?

    - sherry on April 9, 2016 Reply
    • You can do that. I would just cut out some of the added salt from the recipe. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed.

      - Jenn on April 9, 2016 Reply
  • Our new favourite way to make potatoes…Simply Outstanding!

    - Elizabeth on February 24, 2016 Reply
  • 5 stars

    Fantastic! SO tasty. I made these 2 days ago and I’m already planning to make them again.

    - Laura Kargov on January 26, 2016 Reply
  • Would this work with russet potatoes? I have a ton at home I need to use up!

    - Neha on December 19, 2015 Reply
    • Hi Neha, I think you could use russet potatoes for this. You just may have to adjust the cooking time for the potatoes to make sure they are tender. Please let me know how it turns out!

      - Jenn on December 19, 2015 Reply
  • Can these be made ahead and reheated? If so, can they be reheated in the oven and should I add more liquid?

    Thank you!

    - mary on November 24, 2015 Reply
    • Hi Mary, Yes, but I would reheat them on the stovetop so you can add more liquid (cream or milk would be best) as necessary.

      - Jenn on November 24, 2015 Reply
  • 5 stars

    Great! Perfect potatoes… Hot, creamy and filling…

    - Elizabeth on November 19, 2015 Reply
  • 5 stars

    Just made these potatoes tonight. Super easy, I’m all about food that is good AND easy. My husband said they were the best potatoes he’s ever had. I’m not sure if I’m happy or offended ;). Anyway love this recipe!

    - Misty on October 26, 2015 Reply
  • 5 stars

    Best mashed potatoes on the planet. And with no milk!

    - elizabeth on October 23, 2015 Reply
  • Hi Jenn,
    Likely a dumb question, but will this recipe work well with Yukon golds? I have those on hand but not a problem to get some red potatoes. Also wondering if they will be too rich with short ribs (not your recipe). Or stick to basic mashed? Love your blog and the many recipes I’ve tried thus far! Thanks.

    - Susan on October 4, 2015 Reply
    • Hi Susan, Not a dumb question! Sure, I think it would work with Yukons. And, no, I don’t think they’d be too rich with short ribs — I think they’d be perfect!

      - Jenn on October 6, 2015 Reply
  • I made these potatoes tonight along with your pancetta wrapped asparagus and Sunday night herb roasted chicken. It was a meal my entire family devoured. My 87 year old mother couldn’t stop eating the asparagus! I am thinking of making these potatoes in lieu of plain mashed on Thanksgiving. I host approximately 20 people and was wondering if they would be as delicious made a day ahead and reheated in a casserole dish in the oven or will they dry out? Best potatoes I’ve ever had!

    - Jackie on September 26, 2015 Reply
    • Hi Jackie, That sounds like a wonderful menu! I do think you could make these ahead of time and reheat. If they seem dry, you can always stir in a touch of milk or cream before serving.

      - Jenn on September 28, 2015 Reply
  • 5 stars

    Made these tonight. I was surprised at how easy and delicious they were. The water worked great, I used about 1/2 cup. Everyone loved them

    - Jane on September 21, 2015 Reply
  • Hi Jenn,

    Could replace some of the butter with either olive or canola oil?

    - Mary on July 23, 2015 Reply
    • Hi Mary, Yes that would be fine. Enjoy!

      - Jenn on July 23, 2015 Reply
  • 5 stars

    Great great great recipe. Made these for Easter and they were a hit! Very easy. Do you think these would taste better if boiled in chicken broth? I’ve always used chicken broth for mashed potatoes. This is the first time I’ve ever used water

    - Tori on April 6, 2015 Reply
    • Hi Tori, I’m sure chicken broth would be delicious.

      - Jenn on April 7, 2015 Reply
  • 5 stars

    I made this last night and had run to the store to get the unsalted butter since I realized I didn’t have the parmesan cheese. I used bagged shredded parmesan since the supermarket I went to didnt have another kind, I used large red potatoes since they didn’t have the small ones and I used seasoned italian bread crumbs. The steps were amazingly simple! This was my first time using the boiled water for the smashed potatoes and I swore it would be a tad bland. NOPE, IT WAS PERFECT! it was a hit with my 11 year old and family friend. It was so delicious and comfort “foodish”! I made this with the parmesan crusted chicken breast recipe you have. A million thank you’s for sharing your amazing and most importantly easy to follow recipes for adding some much needed yummy variety to our meals

    - Linda A. on March 22, 2015 Reply
  • So wanting to make this tonight but I am looking in my fridge and don’t have any unsalted butter. I do have margarine. What would you recommend I do if I sub the butter for margarine? THANKS (=

    - Linda A. on March 21, 2015 Reply
    • Hi Linda, Margarine will work fine. Enjoy!

      - Jenn on March 21, 2015 Reply
  • I made this in advance. When reheating, should I bake it, microwave it or reheat in a pot on the stove top? Does it matter?

    Thanks for another amazing recipe!

    - Chrystie Swiney on March 4, 2015 Reply
    • Hi Chrystie, Any way is fine 🙂

      - Jenn on March 5, 2015 Reply
  • 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.