Diary Recipes

Parmesan Smashed Potatoes

Yummy!!! My sister Wendy had been raving about this turkey meatloaf so I knew I needed to try it. She has many of Ina Gartens cookbooks (Barefoot Contessa) and the meatloaf come from one of them and it says to serve it along with these delicious potatoes. I love potatoes in any form, but they are hard to beat when they are smashed up and mixed with butter, half and half, and sour cream. Hey, I never said they were healthy. I just said they were delicious. Enjoy.


Parmesan Smashed Potatoes

3 lb. red potatoes, unpeeled
1 T. kosher salt, plus 2 teaspoons
1 1/2 c. half and half
1/4 lb. unsalted butter (1 stick)
1/2 c. sour cream
1/2 c. freshly grated Parmesan cheese
1/2 tsp. ground black pepper

Place the potatoes in a pot with 1 T. salt and cover with cold water. (I stuck mine in whole because they were small and I think she said to do them whole; Im sure it would be fine if you cut them up though. Especially if you needed to speed up the process). Cook until potatoes are tender. Drain.

In a small saucepan, heat the half and half with the butter. Put the potatoes in the bowl of a stand mixer with the paddle attachment and mix until broken up. Slowly add the hot cream/butter to the potatoes. The last quarter should be folded in by hand. (I found that I had too much liquid, so I didnt add it all. Use your own judgment to see what you need). Fold in the sour cream, Parm. cheese and salt and pepper. Add additional seasonings if necessary and additional cream if too thick.

Source: Wendy McNiven, originally from The Barefoot Contessa Cookbook