This buttery Parmesan smashed potato recipe was the perfect compliment to our turkey meatloaf today. I usually make traditional mashed potatoes and gravy with meatloaf but this recipe sounded much more appealing.
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.
Buttery 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:
- 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.
Recipe from Once Upon a Chef.
This sounds yummy! Love potatoes!
love the recipe for smashed potatoes…..I love the skins in my mashed…
Also kudo’s for such a great idea for your blog……
All the best!!
Dennis
.-= Chef Dennis´s last blog ..I had to do it…..Brownies!!! =-.