Butter and Parm Squished Potatoes

Name: Butter and Parm Squished Potatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: About 2 pounds baby Yukon gold potatoes; 2 to 2 1/2 cups chicken stock; 2 tablespoons extra-virgin olive oil; Freshly ground black pepper; 2 tablespoons butter; 1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Ingredients

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About 2 pounds baby Yukon gold potatoes

2 to 2 1/2 cups chicken stock

2 tablespoons extra-virgin olive oil

Freshly ground black pepper

2 tablespoons butter

1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls

Directions

Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.
Transfer to a serving dish and serve.