Parmesan Smashed Potatoes
Published Nov. 16, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds red potatoes, unpeeled
- 1tablespoon plus 2 teaspoons kosher salt (such as Diamond Crystal)
- 1½cups half-and-half
- ¼pound unsalted butter
- ½cup sour cream
- ½cup freshly grated Parmesan
- ½teaspoon freshly ground black pepper
Nutritional analysis per serving (8 servings)
345 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 8 grams protein; 589 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
- Step 2
In a small saucepan, heat the half-and-half and butter.
- Step 3
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Private Notes
Comments
Some people will balk at the peel in this dish, but I found it delicious.
After draining I let the potatoes sit on heat for 5 more minutes to dry, made my own half and half by mixing heavy cream and milk, and used high quality freshly grated parmesan. One of the best mashed recipes I’ve ever had!
You have to be careful with thin skinned potatoes. Over working them especially in a mixer will make them nice and gluey. I prefer golden fingerling potatoes both in taste and texture . Red skinned potatoes have never been a natural flavour bomb.
Outstanding!
Rich and smooth. I would leave out the sour cream next time, as it seemed to overtake the parmesan a little; would rather that cheesy goodness shine.
This has become a must have dish at all our holidays. Sometimes I remove the skin because my husband has dysphagia and its easier for him to eat but otherwise I make it exactly as the recipe directs.