Photo: Parmesan Smashed Potatoes Recipe
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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By Peaskeeper
Milwaukee, WI
on May 22, 2013
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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.
By karenfar
Huntington Beac...
on February 03, 2013
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OH SO GOOD!! I made 1/3 the recipe for 2 of us and used a little more cheese than called for. Loved it!
By jjenn
Brisbane, Qld
on January 18, 2012
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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.
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