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Parmesan Smashed Potatoes Recipe

Parmesan Smashed Potatoes

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Average Rating:

Total Reviews: 80

Showing 21-30 of 80

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  • on January 22, 2011

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    This is a SUPERB recipe! These are the creamiest, most flavorful mashed potatoes I've ever made or eaten. This is now the gold standard in our house! Thanks for another winner, Ina!

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  • on March 25, 2010

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    Great recipe! I changed a couple of things to make it less fattening and it didn't change the flavor at all! Use 2% milk, instead of half and half. Use fat free sour cream and less butter. I added 2 garlic cloves and somes minced chives and it was wonderful. Great recipe, Ina!

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  • on February 15, 2010

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    I have tried tons of recipes for mashed potatoes but most end up going into the trash because they're so bad. I made these last night for my husband for valentines day and he said they were the best mashed potatoes he has ever had. Even my 10 year old gobbled them down and asked for more. This recipe is a for sure keeper. I did add a little more salt but other than that they were to die for. YOU HAVE TO TRY THESE! A+

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  • on November 19, 2009

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    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.

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  • on November 10, 2009

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    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.

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  • on October 04, 2009

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    delicious!

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  • on October 01, 2009

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    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!

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  • on March 28, 2009

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    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!

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  • on March 10, 2009

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    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!

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  • on February 10, 2009

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    I can't recommend this recipe enough! I don't cook much/well, but I'm glad I stumbled upon this recipe for smashed potatoes. They were awesome. I accidentally added some bacon and Oregon white truffle oil to really kick some butt! They turned out great!

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