Food Network: Parmesan Smashed Potatoes

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Parmesan Smashed Potatoes
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Ingredients
3 pounds red potatoes, unpeeled
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper

Directions
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.

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer
fitted with the 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
cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt,
and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot
cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.