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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Have you ever used warm half & half instead of water or warm evaporated milk. It gives the potatoes a richer flavor and of course more calories, but who is counting. Love the potatoes.
This was a very easy dish to make wouldn’t change a thing. Served it with roast beef and a mixed green salad with ranch dressing
Here’s a helpful hint in making these, buy the steamable bags of potatoes which you just pop in the microwave for 7 mins. No washing, boiling of water, saves time for busy working parents! I use them all the time, even for a quick potato salad during the week!
These are always a hit at my house! So easy to make and they pair well with so many of your recipes. Just had them with your chicken marsala. Delish!
This is one of my favorite dishes. It’s simple and delicious and never fails to please. It’s perfect to impress at your impromptu neighborhood dinner parties. Hope you enjoy.
Super easy and delicious. They were super creamy and no one could believe that it was cooking water not cream/milk that was added to the the potatoes. Will definitely make again (and again, and again…)
This is a really bland recipe. I used almost a full pound of parmesan reggiano, and I still found it incredibly bland. Frankly, it was a waste of some really good cheese!
Hi Jenn,
I’m wondering if you have the nutrition facts for this dish? Thank you, Rachael
Hi Rachael, I just added them!
I’ve never make potatoes that were not out of a box before…..THANK YOU for the amazing recipe. I will never go back, this was just as easy and tastes way better!
Amazing, and amazingly simple.
I’ve added 1 head mashed/riced cauliflower per 3 pounds potatoes last time and it’s really a good mix.