Parmesan smashed potatoes
I’ll never turn a potato dish away; it’s always been this way. They can appear in any way shape or form and I will stick my fork right in. In this particular case, they’re more decadent than usual. As we ate them I kept telling myself it’s all about moderation.
Adapted from Ina Garten’s recipe.
- 3 pounds new, red potatoes, unpeeled
- 1 tablespoon kosher salt, plus 2 teaspoons
- 1 1/2 cups half and half (or you can substitute milk for some of the cream)
- 1/4 pound butter
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon ground black pepper
Scrub potatoes and remove any dirt or sand. 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 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.