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 was so delicious! My new Marsala recipe, yum.
I need to make a freezer meal to keep for emergencies. I am planning to make your turkey spinach meatballs which indicate they pair well with these potatoes. Can this recipe be frozen, and then how to reheat alone or in combination with the meatballs? Thanks, we love your cookbooks and all the recipes here.
I’ve made this recipe for my own use and know how good and easy it is.
Hi Kathy, I don’t recommend freezing these – I’m sorry! If you’re looking for a freezer-friendly option that would pair nicely with the meatballs, this focaccia would work. Hope that helps!
I had two large, red potatoes left from a friend’s summer garden and tried this recipe for today’s Sunday dinner. It came together quickly, using ingredients I had on hand!
Served it with BBQ country ribs……yum! Would give it more stars if I could!
I made 3lbs of potatoes tonight (I adjusted ingredients accordingly) and based on other reviews, added heavy cream and roasted garlic. I had the perfect amount of potatoes for 8 people and everyone loved them! Thank you!
I loved these potatoes but to say my husband loved them is an understatement! I made half the recipe since it’s just the two of us and he packed the leftover potatoes into a Tupperware container and ate all of that before it made it into the fridge. Will definitely make again!
I made these potatoes 2 weekends in a row for family. So easy and delicious and lots of compliments. These are now my go to potatoes
I was skeptical about not adding any cream or milk but…as usual with your recipes, they were wonderful! Thank you once again.
Sharon
This was excellent – a new family favorite to go along with the meatloaf. I actually prefer it to mashed potatoes- and easier!
Thanks again for another wonderful recipe!
Delicious and oh so easy
Thank you
I have made these potatoes many times and they are a hit every time. They are super easy and super flavorful.