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Smashed Parmesan Potatoes

SERVINGS
Six to eight servings
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SERVINGS
Six to eight servings
RATE THIS RECIPE
(0)

Ingredients

  • 3 pound red-skinned potatoes, unpeeled, quartered
  • Chef notes

    I love mashed potatoes as much as the next person, but most recipes take a long time — and a lot of elbow grease — to make. So I smash the unpeeled, cooked potatoes with a fork to save time, and I add olive oil and Parmesan cheese to make them rich and velvety. And that’s it!

    Preparation

    Baking Directions:

    Put the potatoes in a large pot with water to cover by at least 2 inches.

    Cover and bring the water to a boil.

    Continue boiling until the potatoes are tender, about 15 minutes.

    Drain, but reserve 3/4 cup of the cooking liquid.

    Return the potatoes to the pot.

    Coarsely mash the potatoes with a fork, adding enough of the reserved cooking liquid to moisten.

    Stir in the Parmesan cheese and the oil.

    Season to taste with salt and pepper and serve.