Parmesan Smashed Potatoes

Show: Barefoot ContessaEpisode: Scary Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (61)

RECIPE
COMMENTS & REVIEWS(61)

Cook Time:
40 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 40 min
Total:: 45 min

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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.

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Comments & Reviews

recipe Parmesan Smashed Potatoes
ashlee montclair, CA 11-19-2009
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Pretty BLAND
Rated: 3 stars out of 5

These potatoes needed a lot of parmesan cheese to make them flavorful. I would rather make regular mashed potatoes or maybe... add some garlic to amp things up.Read more
recipe Parmesan Smashed Potatoes
Audrey Chicago, IL 11-10-2009
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Divine!
Rated: 5 stars out of 5

I am very picky about my mashed potatoes... I don't like them too smooth, they remind me of baby food... so, these smashed... potatoes were the perfect consistency. You can completely skip the mixer part... a potato masher works just fine and why deal with dragging it out when you can just smash these in the pot after you drain the water. You can certainly make these with low-fat or fat-free sour cream and/or whole milk instead of half and half, it does not affect the taste at all, but just make sure you use good parmesan, none of that green can stuff. I'm really looking forward to making these on Thanksgiving, the flavor is going to be a great addition to the menu. Read more
recipe Parmesan Smashed Potatoes
ia new york, NY 10-04-2009
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excellent
Rated: 5 stars out of 5

delicious!
recipe Parmesan Smashed Potatoes
Jennie Columbus, OH 10-01-2009
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Mmmmm....
Rated: 5 stars out of 5

I despise peeling potatoes, so I'm always on the lookout for a good "smashed potato" recipe...I found it! This was so good... and so easy. I even managed to use reduced fat sour cream and about half the butter and it was still delicious. This is definitely my go-to recipe for potatoes! Read more
recipe Parmesan Smashed Potatoes
Regina Aston, PA 03-28-2009
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SOOOOO Good!!
Rated: 5 stars out of 5

I made these before my main course and kept them warm over a pot of simmering water to keep them hot, like she suggests. ... Well, I couldn't stop "testing" them as I was finishing up the rest of dinner. These are so delicious! I will definitely make them again very soon. I have been passing out the recipe to family and friends. Another awesome dish from Ina!Read more
recipe Parmesan Smashed Potatoes
Jamie Lincoln, CA 03-10-2009
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For a New Take on Mashed Potatoes This Recipe is TOPS!
Rated: 5 stars out of 5

This dish is extremely tasty. I served this with Ina's Short Rib recipe and they were both a huge hit. The sour cream and... parmesan are both very distinguishable in the recipe, but they do not overpower the red potatoes. This is sure to be a crowd pleaser! Read more