Parmesan Smashed Potatoes
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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.
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
- ½ cup grated Parmigiano-Reggiano
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh chives, finely chopped (optional)
Instructions
- Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.
- 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
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- 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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Hi. I’ve made this before as written with the chives, but don’t have any on hand. Would fresh sage chopped finely or dry thyme work in your opinion?
I’d go with the sage. Hope you enjoy!
Hi Jenn,
Love your recipes. I have a large group of 20 for Christmas dinner and hoping for some make ahead options. Would this work as a make-ahead? I’ve made your make ahead mashed many times so looking to change it up.
THX!
Hi Steph, so glad you like the recipes! Yes, I think you can get away with making these ahead. Enjoy!
At first I was hesitant to try this recipe because we are not huge red potato fans. Well, apparently we now are! They were creamy and delicious and have become our go-to “mashed” potato recipe. Like others, I added a splash of cream for richness but it is equally delicious without.
Delicious! It’s a keeper! Yum!
Very easy to put together.
Everyone enjoyed them.
Thank you for another winning recipe.
Oh! These are amazing!
Hi Jenn–Wondering: Can I make these the night before and then reheat them, covered in a 350 degree oven for 20-30 minutes or so before serving? I know you said they could be reheated on the stove top with some milk or potato water added, but I’m a little worried they might be too broken up/watered down this way–want them more chunky. Thanks for your thoughts, as always!
Hi Diane, I haven’t tried reheating them this way, but I think it should work. Please LMK how they turn out!
Great! Will do, Jenn! Excited to have this info and try these. Thanks so much!
Jenn, would this recipe work with peeled red potatoes? Some in the household do not like potato peels. Thanks so much for all your delicious recipes!
Sure!
Jenn – we really enjoyed these potatoes. How do you keep them warm until ready to eat them? Thanks.
Hi Kathy, glad you liked them! I’d just cover them with foil or saran. Another alternative is to put them in your oven on the warm setting (covered).
Jenn, what I have on hand are russet potatoes. Would russets be a good substitute for the reds in this recipe?
Hi Chrissy, I think you could but you may have to adjust the cooking time to make sure the potatoes are tender. Please let me know how they turn out!
Jenn, I made the Parmesan Smashed Potatoes using russet potatoes and your great tip to adjust the cooking time, and PERFECT! The dish turned out absolutely delicious, and my husband was asking if I would make them at Christmas, and every week! I can’t wait to make them using your recommended small red potatoes, when I can find some again. Thank you, Jenn for your timely help and for sharing another of your wonderful recipes with us all! And, mostly, thank you for giving novice cooks like me the courage to learn to cook without fear, and instead with joy and an expectation of great results. You are the best chef and teacher any cook could hope for!
💓
Hear hear!! So agree!
Just finished dinner with your Chicken Marsala and these yummy potatoes. Everyone loved both dishes. Incredible flavor on both. Thank you!