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.

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4.6 60
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

This recipe is featured in:

The Best Thanksgiving Side Dishes