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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Would this work with russet potatoes? I have a ton at home I need to use up!
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!
Can these be made ahead and reheated? If so, can they be reheated in the oven and should I add more liquid?
Thank you!
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.
Great! Perfect potatoes… Hot, creamy and filling…
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!
Best mashed potatoes on the planet. And with no milk!
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.
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!
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!
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.
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
Hi Jenn,
Could replace some of the butter with either olive or canola oil?
Hi Mary, Yes that would be fine. Enjoy!
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
Hi Tori, I’m sure chicken broth would be delicious.