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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This is my go-to mashed potato recipe, and is so much more interesting than regular boring, white, creamy mashed potatoes. I made this for Thanksgiving last fall for the first time with a few small tweaks, and received multiple requests for the recipe (thanks again, Jenn!). I’ve made this again and again since then, and always make these changes, based on personal preference: one whole head of roasted garlic (I know it sounds crazy, but it has a very mellow flavor when roasted), 1/2 cup of heavy cream, and 2 tablespoons of chopped fresh rosemary (instead of chives). For the roasted garlic, I take a whole head of garlic, cut off the top 1/4 of the bulb to expose the tops of the individual cloves, then drizzle with olive oil to make sure it gets down into the head of garlic, wrap in foil, and cook on a sheet pan in the oven on 400 for 45 minutes, or until the heads of garlic are soft and jammy. I then take the whole head of garlic and squeeze the whole cloves right into the mashed potatoes after they’ve cooked and had the cream/butter added, then mix in with a dinner fork to preserve the “smashed” texture. The final touch is a bit of fresh rosemary, which gives this an even heartier flavor. I should mention that the recipe is perfectly amazing as-is, but these small tweaks take it over the top for me and make it Thanksgiving or Christmas-dinner worthy. Thanks for the great recipe, Jenn, and for always making me appear to be a much better cook than I actually am! 🙂
These are my go-to for potatoes. So yummy and easy.
These were great! After using freshly grated Parmigiano Reggiano in this recipe I’ll never be satisfied using the grated parmesan in the green can!
Do you peel the potatoes?
No, no need to peel them. Enjoy!
I’m always looking for red potato recipes as we had a good crop in our garden this year. This is a keeper recipe! I’m happy to know about using hot potato water, and you also answered a question I have had in one of the comment responses, “how much salt is in salted butter”? I’m a better cook from reading your blog and first cookbook! Much appreciated!
🙂
Made this recipe tonight with the Italian Meatloaf. Very, very good. I heavily salted the water in which I boiled the potatoes, and didn’t add salt when I smashed them and it was fine. I didn’t have any chives on hand, and will make sure that I do next time I make these potatoes. Another fine recipe from Chef Jenn!
Made this recipe tonight. A subtle difference to ‘normal’ mash. I served it with steamed broccoli and the Marsala Chicken recipe. Divine!
Easy to make and super delicious!
So delicious! Have made this multiple times paired with different chicken recipes. It is very easy to follow and fast! Would highly recommend
Hello! I loved these potatoes and have never used the cooking water idea before. Very nice! I did cut down a little on the butter and added a good splash of 2% milk to balance that out. I also added 1/4 tsp of onion powder and 1/4 tsp of garlic powder. Loved these and will make again. Super easy!