Smashed Parmesan Potatoes

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Add olive oil and parmesan cheese gradually according to your taste buds!I have made this recipe twice - once with extra virgin olive oil and the second time using a lighter/mild olive oil. Both times reducing the olive oil measurement to 1/3 cup. The end result was that I perferred the mild olive oil taste in this recipe.

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these potatoes are awsome because they are so fast and simple to make. Plus they taste great and make a nice side dish to almost any meal.

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Thanks Giada for teaching us you don't ALWAYS need a mixer to have great potatoes!

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They were soo easy and tasty. My family loved them.

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I used a gourmet cheese for this ... might have been a mistake. I found this recipe to be bland to bitter.

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Very easy to make.

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This recipe tasted great, but it was a little greasy.

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These turned out great, though I was cautious with amounts. Everyone knows they're not going to go to the store and weigh out 3lbs of potatoes. That said, when I comes time to add the water, cheese, olive oil you need to start off slow, taste, and adjust. I know extra virgin olive oil would give it a strong, raw taste. All I had was EVOO and extra light olive oil. So I used a combo of both. Also, I doubled the cheese. Next time I think I'll add a little milk/cream/butter to make it a little richer. Though with straight water to moisten it it was a nice, light alternative to your normal heavy mashed potatoes.

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These potatoes were very good but not spectacular. I would make them again though. Needs salt and pepper to jazz them up.

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I LOVE mashed potatoes. These were ok. I kept adding more and more parmasean to the mix though. They never really did taste all that cheesy. I felt like I wasted my fresh ground cheese.