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 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
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 (=
Hi Linda, Margarine will work fine. Enjoy!
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!
Hi Chrystie, Any way is fine 🙂
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.
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!
hi Jenn,
do i need to peel the potatoes? tnx
Hi Audrey, Not for this recipe, which makes it so easy 🙂
Can I make the potatoes in advance and bake when ready to serve?
Hi Marie, Yes that should work fine.
Thanks Jenn
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.
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.
My family loves these simple potatoes. Next time I plan to try adding a crushed garlic clove or two to the mix.
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.