Parmesan Smashed Potatoes

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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4.6 61
Excellent recipe. The only thing I did different is to stir in the melted butter first, then the half and half, because I read doing it in that order affects the texture (in a good way)! item not reviewed by moderator and published
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. item not reviewed by moderator and published
OH SO GOOD!! I made 1/3 the recipe for 2 of us and used a little more cheese than called for. Loved it! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
These were great for Thanksgiving dinner. The flavor of the parmesan enhances but doesn't overwhelm. Good thing I doubled the recipe! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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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! item not reviewed by moderator and published
This recipe was wonderful. It was very easy to make, and just Great! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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... item not reviewed by moderator and published
Sinfully rich and totally delicious! item not reviewed by moderator and published
I could live on smashed potatoes, they are my all time favorite vegetable. These were creamy and very very flavorful. You've got to try them. item not reviewed by moderator and published
Absolutely scrumptious! I grew up with gravy as a must for mashed potatoes, but these are perfect by themselves -- a novel twist on smashed taters and oh so easy to make. Those rating this with low stars need only add a bit more salt and/or parm -- not a big deal and can be adjusted at the end, as are all recipes! item not reviewed by moderator and published
They weren't as flavorful as I had hoped. item not reviewed by moderator and published
Not as flavorful as I would have expected. item not reviewed by moderator and published
For me, this recipe was a disappointment. It wasn't bad, just not what I had imagined. I think I prefer other cheeses rather than parmesan in my mashed potatoes. I like my parmesan to have a place of honor, in terms of flavor! I will say, however, that the texture of these mashed potatoes was excellent. item not reviewed by moderator and published
I used Yukon Gold potatoes instead of red potatoes and I think that caused this recipe to turn out REALLY runny. I put them in the microwave on "reheat" to toughen them up and all was well. My husband said the potatoes "rocked." item not reviewed by moderator and published
My family loves these - evne my non potato eater! item not reviewed by moderator and published
Simple to prepare and delicious. Went beautifully with my veggie meatloaf! item not reviewed by moderator and published
I had this at my friend's house and had to get her recipe. It makes the mashed potatoes extra special. item not reviewed by moderator and published
excellent item not reviewed by moderator and published
Now these are cheesy potatoes. They turned out great, but I must confess, I added about 3/4 cup of cheese overall. The next day I added an egg to about 2 cups of the leftover potatoes and made pancakes. These were fabulous served with a bit of salsa and sour cream. Will make again for Christmas, New Years, Easter...! item not reviewed by moderator and published
These were amazing. The sour cream gave it such a creamy texture. I also added some smashed garlic and dried herbs for more flavor. My guests loved it. Ina never disappoints! item not reviewed by moderator and published
Easy and flavorful. I did need to add a bit of garlic powder though. My husband actually thought it needed to have more salt.......This is much different than the previous posts. item not reviewed by moderator and published
I have used this recipe several times, and without fail, the potatoes come out perfect in taste & texture. A favorite among our dinner guests! Delicious! item not reviewed by moderator and published
very good, everyone likes it, although i would put just a little less creme in, expect it to be very smooth, delicious! item not reviewed by moderator and published
I've heard that Ina's recipes are normally really good, but I really didn't enjoy these. Maybe they needed more salt, or maybe adding some diced green onion would have flavored these mashed potatoes more... I was a bit dissapointed. item not reviewed by moderator and published
I made this for Thanksgiving this year, and my family enjoyed it thoroughly. Easy to make - not to creamy, but still has all the topping of a regular baked potato - butter, sour cream, and cheese! I will definitely make this again item not reviewed by moderator and published
I actually made these potatoes for the first time when my in-laws came to town. Everyone loved them. They are so smooth and creamy, have excellent flavor and are pretty easy to make! I liked them so much, I'm going to make them at Thanksgiving now. item not reviewed by moderator and published
SOOO DELICIOUS AND EASY TO MAKE. CAREFUL! YOU CAN'T STOP EATING THEM. item not reviewed by moderator and published
the sour cream makes it smooth, fluffy and delicious. i used yukon gold potatoes instead and everyone still raved about these potatoes at thanksgiving. item not reviewed by moderator and published
These Mashed potatoes are a suprise. Just the right amount of paramesan cheese. Real creamy too. item not reviewed by moderator and published
This easy recipe will be a favorite on our holiday table. The cheese was perfect and not overwhelming. We still tasted what we think mashed potates should taste like...just like Grandma made! item not reviewed by moderator and published
This is an easy restaurant style potato dish. Everyone loved it with the Thanksgiving meal. Yummy! item not reviewed by moderator and published
WONDERFUL TEXTURE AND TASTE item not reviewed by moderator and published
Yummmy! Very easy. I ran out of parmesan and had to use Romano - it turned out to be a good combination. item not reviewed by moderator and published
These are so good. I made them last year for Christmas and for once the potatoes were GONE! I tamed down the salt a little bit because of the sodium content but they were still great. I recommend shredding fresh parm instead of buying prepackaged. The flavor makes a big difference. item not reviewed by moderator and published
These are very good if you use your own freshly grated parmesan. When I used an already pre-shedded packaged cheese, they didn't have near the flavor. These are a hit!!! item not reviewed by moderator and published
Yum!! ^.^ item not reviewed by moderator and published
Try these potatoes they are the best mashed potaoes. item not reviewed by moderator and published
I tried the recipe for the first time, it was fantastic. My whole family just loved it. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes