Buttery Parmesan Smashed Potatoes

This buttery potato recipe was the perfect compliment to our turkey meatloaf today.  I usually make traditional mashed potatoes and gravy with meatloaf but this recipe from Once Upon a Chef caught my eye.

It’s a very simple recipe that results in a creamy and heavenly potato dish.  The potatoes are so buttery with a nice hint of Parmigiano Reggiano cheese.

For a twist on mashed potatoes, give this easy recipe a try.

Parmesan Smashed Potatoes

Ingredients:

2 pounds baby red potatoes, sliced in half (make sure they’re all about the same size)
6 tablespoons unsalted butter, cut into tablespoons
½ cup freshly grated Parmigiano Reggiano
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon fresh chives, finely chopped (optional)

Directions:

1. Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.

2. Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water.

3.  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).

4.  Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve.

Tagged as: cheese