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 didn’t think anything could compare to your Make Ahead Mashed Potatoes, but sure enough….another winner. There are only a few ingredients and so easy to put together, that I made them twice in five days. This is now my ‘Go To’ Potato recipe…..Thanks, Jenn….Another Hit!
These are delicious and easy to prepare.
I happen to have small gold potatoes, are they a good substitute or are red necessary for the right texture?
Hi Jan, small gold potatoes should work here. Enjoy!
I will be making these potatoes and will be re-warming them on the stovetop as you suggest. Can I keep some of the cooking water and add it (if needed) rather than milk?
Sure, Linda, that should be fine. Enjoy!
I absolutely LOVE your recipes! Just a small query….how much salt should I cook the potatoes (tatties) in?
So glad you like the recipes! I’d add about 2 teaspoons of water to the pot. Hope you enjoy them. 🙂
I think you meant of salt, Jenn!! 😊
lol yes! thank you 🙂
Delicious! Served with chicken piccata and thyme roasted carrots
Hi Jenn!
Love your recipes! I was wondering if this could be made a day ahead and warmed up?
Thank you!
Becky
So glad you like the recipes! Sure – I would reheat them on the stovetop so you can add more liquid (cream or milk would be best) if necessary to thin them out.
Thank you so much for your quick response!
Becky
Delicious! Made as suggested and served with Chicken Marsala and Green Beans. Will definitely make them again!
Wanted something easy but delicious for Thanksgiving potato-wise. This was so simple and SOOOOO delicious! I will never whip potatoes again, the chunks were so satisfying and the texture of the red potatoes are second to none! I loved the saltiness and added flavor of the parmesan as well! Brilliant!
Thanks again for a great recipe Jenn!
Ok so I made these a month ago and LOVED them. Couldn’t believe how creamy they were without milk. Then I made them yesterday for Thanksgiving and accidentally tossed all the cooking water so I had to use milk instead. Definitely better the first time using the cooking water. Hopefully won’t make that mistake again. With that said- mashed potatoes with lots of butter and Parmesan are delish!