Parmesan Smashed Potatoes

Total Time:
1 hr 5 min
20 min
45 min

6 to 8 servings

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

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.

In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes 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 should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    60 Reviews
    5 60
    0/1000 characters
    Your Rating:
    Sort by: 
    These are the most perfect mashed potatoes ever. I never really liked mashed potatoes until I had these! But these are so creamy, but still have texture because of the skin and little chunks. They are way easier than regular mashed potatoes too. Every single person I've made these for, including self-proclaimed mashed potato connoisseurs, has said that these are the best mashed potatoes they've ever had! What else can I say? These are incredible, and I wouldn't change a thing about the recipe.
    OH SO GOOD!! I made 1/3 the recipe for 2 of us and used a little more cheese than called for. Loved it!
    Loved the recipe. Easy to make family loved it. I did not know what half and half is so I did half milk and half cream, is that correct.
    This recipe is truly excellent. Not only does it dress-up my normal mashed potatoes, but actually saves work -- No peeling and no chopping! I normally don't care for skin-on mashed potatoes, but Ina has changed my mind; there's a nice look and texture to this dish.
    Best mashed potatoes recipe ever! My family special requests this dish every Thanksgiving and Christmas. I add a few cloves of minced garlic and dried or fresh thyme to add even more flavor. Keeping the skins on the potatoes provides a thick texture, the parmesan adds a nice salty bite, and the sour cream gives the potatoes a luxurious silkiness. Another win for Ina!
    I made this with a standing rib roast for Christmas dinner. They were fantastic! Everyone loved them. You have to add plenty of salt for all the flavors to come through. I will definitely make this recipe again. Thanks, Ina!
    This recipe was a hit with my family, most of whom love mashed potatoes. I am not a mashed potato fan, and this recipe did not convert me into one. I would have preferred a stronger cheese flavor.
    by far the BEST recipe for mashed potatoes i have EVER had. these are soooooo delicious and its hard to mess up the recipe. anyone can make these. my husband is such a picky eater that it makes me want to strangle him but when i made these he was in love with them. now he requests them about once a week since they are so darn good. dont look any further for another recipe.. make this one and you will be glad you did. AWESOME!!!
    OK here is the thing. Don't be like me and not count your patatoes. Dah
    Okay I was way foolish. Since I normally follow recipes to a T all the time,
    I had forgotten that I was short on patatoes, and dummy me, measures
    out all the wet ingredents according to the recipe and dumps it in the
    mixer bowl and I had patato soup! So learn from me, (if anyone is even
    dumb enough to even do this) and either use enough patatoes, or only
    add the butter mixture little by little, don't over wet. Because I ended
    up with a patatoe soup! However, silly me, I served it in a small bowl
    on everyones plate w/ a spoon, and it was kind of wet mushy stuff,
    made it look good by sprinkling pepper and salt on top, (so it looked good)
    I served it laughingly that it was a mashed patato soup and my mother
    laughed and I said, 'Try it its delicious" strangely enough it was! I think
    because of all that parmesean cheese I added. YUM, so even when you
    screw it up its good!
    I made this dish for Thanksgiving. It was a hit with everyone. It's not hard to make, and I highly recommend it. We even warmed up left-overs with a bit of cream, and they were still delicious. -- Debra
    I used small white potatoes since I had them on hand and followed the recipe exactly, substituting only a 50/50 mix of lowfat milk and heavy cream for the half & half. Looking forward to the leftovers.
    These were great for Thanksgiving dinner. The flavor of the parmesan enhances but doesn't overwhelm. Good thing I doubled the recipe!
    Made this for Thanksgiving dinner, looking for not-ordinary dishes. This recipe was so simple to do, but had such great results! I went more rustic, and mashed the potatoes by hand, and I did add more parmesan. Every bite was gone, and after all the pleading and prodding, I have to make another batch today, just two days after Thanksgiving. This recipe is already a family favorite, so thank you!
    I combined this recipe with a bit of Giada's Baked Mashed Potatoes recipe. I needed a way to keep Ina's recipe warm until all the guests arrived, so after making these on the stovetop as directed, I placed the mashed potatoes in a huge casserole dish. Then, topped it off with Giada's parmesan & breadcrumb topping & baked it til the top had a nice crust. Lowered the oven temperature to 200 degrees, and kept the potatoes warm in the oven until all the dishes were ready and guests had arrived. I heard great things all night about the potatoes. Very easy to double/triple the recipe for larger parties/events.
    I LOVE horseradish mashed potatoes, but thought this Easter I'd switch things up a bit. (To save time and money.)

    I accomplished the task of saving time and money, but lost flavor and dimension. I just thought they were OK. No real flavor punch. (Yes, I used enough sour cream and cheese.)

    They did reheat very well, though.
    this is it! I give this four stars only because it was a bit too rich for me - the potatoes got a little lost in all the butter and 1/2 and 1/2 so I'll use less next time. I put fresh snipped chives on top - delicious!
    I used skim milk instead of cream, a little less sour cream and less parmesan cheese. And still, these smashed spuds were fabulous!. Along with food network's "Turkey Swedish Meatballs" and my basic steamed broccoli, I had a dinner party hit.
    Awesome recipe I've prepared on more than one occasion. You can even let your kids smash the potatoes! Thats what I do! Oh and it tastes great!
    I found a recipe similar to this one in Ina's Family Style cookbook, but minus the parmesan cheese. This will now replace my Barefoot Contessa buttermilk mashed potato recipe. Both are good, but this one is unbeatable! I've even used a hand mixer and the potatoes turn out creamy and fluffy every time.
    I first made this recipe for my Thanksgiving dinner (Along with three other recipes from Ina) and everyone loved them. At the end of the day I had no potatoes left and was asked to make again.
    Made these instead of mashed potatoes for Thanksgiving. Super easy to make. Everyone liked them. Tastes good. The only thing - can't even tell there is parmesan cheese in them. May try this again with a different cheese.
    The best, the yummiest mashed potatoes EVER!!! I did use half as much cream as called for, and actually substitued 1% milk for the cream.
    These smashed potatoes are wonderful. They are so creamy and the flavor is just right. However, be aware that they will not keep well unless you have them in a bowl over simmering water. This is not a make-ahead dish. They'll stay fresh over simmering water for about 30 minutes. You can cook the potatoes and have them ready for the mixer ahead of time, along with pre-measured ingredients. That'll save time on a busy day! This dish is well worth the extra effort!
    I never take the time to review recipes but in this case, I have to tell everyone about how incredible these potatoes are. The BEST EVER!!! I peeled the potatoes before cooking - didn't want the skins on.
    Hands down, the BEST potatoes I have ever tasted. I followed the recipe faithfully except for the fact that the initial cooking of the potatoes only took 15 minutes (rather than the prescribed 30 to 45 minutes). It could be because I cut the potatoes into 2" pieces to keep them all uniform size in order to equalize the cooking time. Everything else was perfect. I was skeptical about the amount of salt but, as long as you don't try to substitute table salt for kosher salt, these potatoes are perfectly seasoned. I literally walked from the kitchen into the office and threw away all of the other mashed potato recipes I have been collecting. This one's a keeper!
    This recipe was wonderful. It was very easy to make, and just Great!
    Awesome potato recipe. Loved the subtle parmesan taste. Not for dieters for sure, but for an occasional splurge, these are dynamite. Easy to hold too so can me made a little ahead but best eaten straight away. Will definitely make these again.
    these are ridiculous - cheese, butter, tons of half and half, and because that's not rich enough, a sour cream finish! Ina never skimps on the fat - but that, unfortunately is what makes her stuff taste so good. I love to make these as a side dish for guests - always a rave review and a recipe request. they are unbelieveably delicious. But as an everday side dish - too hard to forgive yourself...
    Sinfully rich and totally delicious!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Thanksgiving Side Dishes