Parmesan Smashed Potatoes

Tested & Perfected Recipes

These parmesan smashed potatoes make a rustic and comforting side dish.


These parmesan smashed potatoes are like a rustic version of mashed potatoes. To make them, 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 them! 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 smashed potatoes are a little dangerous to have around.

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Parmesan Smashed Potatoes

These parmesan smashed potatoes make a rustic and comforting side dish.

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.

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, Edamam.com. 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • This was excellent – a new family favorite to go along with the meatloaf. I actually prefer it to mashed potatoes- and easier!
    Thanks again for another wonderful recipe!

    • — Annalisa on March 9, 2021
    • Reply
  • Delicious and oh so easy
    Thank you

    • — Myra on March 5, 2021
    • Reply
  • I have made these potatoes many times and they are a hit every time. They are super easy and super flavorful.

    • — Katie Gray on January 28, 2021
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  • This is my go-to mashed potato recipe, and is so much more interesting than regular boring, white, creamy mashed potatoes. I made this for Thanksgiving last fall for the first time with a few small tweaks, and received multiple requests for the recipe (thanks again, Jenn!). I’ve made this again and again since then, and always make these changes, based on personal preference: one whole head of roasted garlic (I know it sounds crazy, but it has a very mellow flavor when roasted), 1/2 cup of heavy cream, and 2 tablespoons of chopped fresh rosemary (instead of chives). For the roasted garlic, I take a whole head of garlic, cut off the top 1/4 of the bulb to expose the tops of the individual cloves, then drizzle with olive oil to make sure it gets down into the head of garlic, wrap in foil, and cook on a sheet pan in the oven on 400 for 45 minutes, or until the heads of garlic are soft and jammy. I then take the whole head of garlic and squeeze the whole cloves right into the mashed potatoes after they’ve cooked and had the cream/butter added, then mix in with a dinner fork to preserve the “smashed” texture. The final touch is a bit of fresh rosemary, which gives this an even heartier flavor. I should mention that the recipe is perfectly amazing as-is, but these small tweaks take it over the top for me and make it Thanksgiving or Christmas-dinner worthy. Thanks for the great recipe, Jenn, and for always making me appear to be a much better cook than I actually am! 🙂

    • — Matt on January 28, 2021
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  • These are my go-to for potatoes. So yummy and easy.

    • — Debbie Grygla on January 28, 2021
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  • These were great! After using freshly grated Parmigiano Reggiano in this recipe I’ll never be satisfied using the grated parmesan in the green can!

    • — Tracy on January 24, 2021
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  • Do you peel the potatoes?

    • — Diane on December 14, 2020
    • Reply
    • No, no need to peel them. Enjoy!

      • — Jenn on December 14, 2020
      • Reply
  • I’m always looking for red potato recipes as we had a good crop in our garden this year. This is a keeper recipe! I’m happy to know about using hot potato water, and you also answered a question I have had in one of the comment responses, “how much salt is in salted butter”? I’m a better cook from reading your blog and first cookbook! Much appreciated!

    • — Gean Nelson on October 1, 2020
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    • 🙂

      • — Jenn on October 2, 2020
      • Reply
  • Made this recipe tonight with the Italian Meatloaf. Very, very good. I heavily salted the water in which I boiled the potatoes, and didn’t add salt when I smashed them and it was fine. I didn’t have any chives on hand, and will make sure that I do next time I make these potatoes. Another fine recipe from Chef Jenn!

    • — Deidrejw on June 24, 2020
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  • Made this recipe tonight. A subtle difference to ‘normal’ mash. I served it with steamed broccoli and the Marsala Chicken recipe. Divine!

    • — Libby Clark on May 24, 2020
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  • Easy to make and super delicious!

    • — Mindy Sue on March 7, 2020
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  • So delicious! Have made this multiple times paired with different chicken recipes. It is very easy to follow and fast! Would highly recommend

    • — Maddy on February 23, 2020
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  • Hello! I loved these potatoes and have never used the cooking water idea before. Very nice! I did cut down a little on the butter and added a good splash of 2% milk to balance that out. I also added 1/4 tsp of onion powder and 1/4 tsp of garlic powder. Loved these and will make again. Super easy!

    • — k2kenney on February 17, 2020
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  • I love these potatoes and make them often. Do you think they would also work well in a Shepards Pie?

    • — Laura on January 13, 2020
    • Reply
    • Hi Laura, Glad you like these! I’m not sure they would be appropriate for shepherd’s pie though — I think they may be a bit too thick/heavy. Sorry!

      • — Jenn on January 14, 2020
      • Reply
  • HI Jenn– I made a boo boo and bought pecorino romano. Will that work here instead of parmesan? Thanks! Eve

    • — Eve on November 9, 2019
    • Reply
    • That’s fine, Eve – should be delish!

      • — Jenn on November 9, 2019
      • Reply
      • I found some parmesan and made it with that. DELICIOUS!! Everyone was raving. Thank you Jenn.

        • — Eve on November 9, 2019
        • Reply
  • These were wonderful. Used regular red potatoes. Otherwise, prepared as written. I could have eaten these without the main dish or veggies.

    • — Chantel on October 14, 2019
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  • These were yummy and easy! At first, I wasn’t sure about just using the cooking liquid for creaminess (I’m used to putting milk in potatoes). However, I loved this technique, texture, and that it has less fat this way. Using the cooking liquid still resulted in very flavorful potatoes!

    • — Christina Midvale on September 8, 2019
    • Reply
  • My husband likes cheese, but not cheese that has an odor. Will this Parmigiano-Reggiano have an odor when making it? or if I reheat the potatoes will it have an odor?

    Thank you, love your recipes.

    • — mary on August 26, 2019
    • Reply
    • Hi Mary, I don’t think the cheese in these creates a strong odor. Hope you enjoy if you make them!

      • — Jenn on August 29, 2019
      • Reply
  • Fabulous! I cut back just a bit on the butter and salt (for health reasons) and they were still loaded with flavor. Yes, they could be dangerous. This recipe is a keeper for sure. Jenn, you’ve done it again!

    • — Vicki Frederick on April 29, 2019
    • Reply
  • This is a great recipe – so yummy!! I’ll be making it again for special occasions!!

  • So yummy and so easy! My new go-to mashed potato recipe!

  • Delicious & simple to make!!! Made this tonight in a pinch. We were meant to make another recipe with our potatoes & were short on time so we searched & found this recipe. They were a hit. Our kids ate them all up too – which in our household equals a good recipe!!! All I had was a pre-shredded bag of parmesan & we made that work. Also all we had was Regular red potatoes instead of babys & we just cut them small & made it work. I added a bit more salt for our taste. We will make again absolutely!!!!

  • These are the easiest, most amazing potatoes I’ve ever made! My sister had thirds, she loved them so much! I drained the potatoes and forgot to reserve some of the water, so I used half and half to make them creamy. I also used more cheese than listed in the recipe. This will be a regular side dish for us. Thanks for another fabulous recipe!

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