Parmesan Smashed Potatoes
This post may contain affiliate links. Read my full disclosure policy. 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. You may also like Baked Potatoes Creamy Make-Ahead Mashed Potatoes Potatoes Au Gratin Mashed Sweet Potatoes with Maple & Thyme Chipotle Cheddar Mashed Sweet Potatoes Twice-Baked Potatoes Baked Potatoes Creamy Make-Ahead Mashed Potatoes Potatoes Au Gratin Mashed Sweet Potatoes with Maple & Thyme Chipotle Cheddar Mashed Sweet Potatoes Twice-Baked Potatoes RecipeComments (145)Add Comment Recipe Comments (145) Add Comment 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) 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. 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 Powered by 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 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. See more recipes: Gluten-Free AdaptableVegetables & SidesVegetarianItalian Gluten-Free Adaptable Vegetables & Sides Vegetarian Italian