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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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!
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.
I’m trying this this weekend with a steak! Yummo!
Smashed potato heaven!
Sounds really good. I’m gonna try it this week with some steaks 🙂
Add some cream cheese. Heaven!
simple but i know it must be divine! i can’t wait to try it!
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!
Just bought all of the ingredients so I can make this tomorrow night 🙂
looks delicious!