Recipe courtesy of Rachael Ray
Episode: Sofa Night
Save Recipe Print
Butter and Parm Squished Potatoes
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
Level:
Easy

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Boiled Potatoes with Butter

Recipe courtesy of Food Network Kitchen

Potatoes and Onions

Recipe courtesy of Rachael Ray

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Homemade Peanut Butter

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Globs

Recipe courtesy of Ina Garten

Crispy Chicken Parm Balls

Recipe courtesy of Food Network Kitchen

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories