Parmesan Smashed Potatoes

Recipe: Parmesan Smashed Potatoes


  • 3 pounds red new potatoes, unpeeled
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 cup light cream
  • 1/4 pound unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon ground black pepper


Place the whole red potatoes unpeeled in a stockpot and add cold water to cover all the potatoes. Bring the water to a boil and season with a 1 Tbs of Kosher salt. Lower the heat, cover and simmer for 25 to 35 minutes, until completely tender and then drain.

In a small saucepan, over medium heat melt the butter and warm the cream together. Put the drained potatoes into the bowl of an electric mixer fitted with a paddle attachment. On low speed mix up the potatoes for a just a few seconds and then slowly add ¾ of the hot cream and butter to the potatoes. Turn off the mixer and fold in the last ¼ of the cream/butter mixture. Then fold in the sour cream, Parmesan cheese, the remaining teaspoon of salt, and the ½ teaspoon of pepper.

Taste for seasoning and serve immediately.

Recipe adapted from the Barefoot Contessa

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.

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