Chunky Parmesan Smashed Potatoes Recipe

Chunky Parmesan Smashed Potatoes Recipe
By Ann
The fabulous combination of cheese and potatoes is blended to perfection in this delicious Chunky Parmesan Smashed Potatoes Recipe. Easy to make, this smashed potato recipe can easily be doubled to serve more people. Try some for dinner tonight!

Prep Time: 20 Minutes
Cook Time: 25 Minutes

Ingredients:

● 1 lb Baby Yukon Gold Potatoes (approximately 13 – 15)
● ¼ cup Half and Half
● 3 TBSP Butter
● ¼ cup Parmesan Cheese, freshly grated
● 1/3 cup Sour Cream
● ½ tsp Garlic Powder
● ½ tsp Dried Basil Powder
● ¼ tsp Salt
● ¼ tsp Pepper

Directions:

● Cut washed Yukon gold potatoes into quarters, place them in a deep pot, and completely cover potatoes with water. Bring to a boil and cook until the potatoes are tender, about 20 minutes.
● While the potatoes cook, add the half-and-half and all of the seasonings to a small pan. Whisk to combine, and let it warm through over low heat. Do not let this boil. You just want it warmed. Set aside.
● When the potatoes are tender, drain well and return potatoes to the pot.
● Add butter to the potatoes; mash with potato masher.
● Pour the warmed half-and-half mixture, sour cream, and Parmesan cheese into the smashed potatoes; stir with a spatula until just combined.
● Taste the potatoes and adjust the seasoning to your liking.
● You can serve these as right now or brown the top a little for an extra layer of flavor and texture. To brown the top: scoop the potatoes into an oven-safe dish, and sprinkle the top of the potatoes with extra Parmesan cheese. Place directly under the broiler for 2 to 3 minutes or until nicely browned.

● Makes 4 servings Chunky Parmesan Smashed Potatoes

● To print the Chunky Parmesan Smashed Potatoes recipe click here.

Chunky Parmesan Smashed Potatoes Mise en Place:

● Deep Pot
● Small Pan
● Spatula
● Measuring Cup
● Measuring Spoons
● Strainer
● Potato Masher
● Serving Dish

Chunky Parmesan Smashed Potatoes Ingredients:

● 1 lb Baby Yukon Gold Potatoes (approximately 13 – 15)
● ¼ cup Half and Half
● 3 TBSP Butter
● ¼ cup Parmesan Cheese, freshly grated
● ½ tsp Garlic Powder
● ½ tsp Dried Basil Powder
● ¼ tsp Salt
● ¼ tsp Pepper

Chunky Parmesan Smashed Potatoes Directions:

● Cut washed Yukon gold potatoes into quarters, place them in a deep pot, and completely cover potatoes with water. Bring to a boil and cook until the potatoes are tender, about 20 minutes.
● While the potatoes cook, add the half-and-half and all of the seasonings to a small pan. Whisk to combine, and let it warm through over low heat. Do not let this boil. You just want it warmed. Set aside.

● When the potatoes are tender, drain well and return potatoes to the pot.
● Add butter to the potatoes; mash with potato masher.

● Pour the warmed half-and-half mixture, sour cream, and Parmesan cheese into the smashed potatoes; stir with a spatula until just combined.
● Taste the potatoes and adjust the seasoning to your liking.
● You can serve these as right now or brown the top a little for an extra layer of flavor and texture. To brown the top: scoop the potatoes into an oven-safe dish, and sprinkle the top of the potatoes with extra Parmesan cheese. Place directly under the broiler for 2 to 3 minutes or until nicely browned.

Notes:

● The difference between mashed potatoes and smashed potatoes is the smashed potatoes are not peeled and they are chunky, not smooth.
● Using baby Yukon gold potatoes makes these extra buttery and delicious!
● Potatoes are one of those foods that need salt, but keep in mind that the Parmesan cheese is quite salty. Don’t add salt unless you are certain it is necessary (taste first!)
● For a mellow garlic flavor, use garlic powder instead of fresh. Raw garlic would be too overpowering in this recipe. However, if you have roasted garlic on hand that would be a delicious substitute.

Here are some tips for fool-proof smashed (or mashed) potatoes:

● Do not overwork the potatoes or they can become thick and gluey.
● It’s also important to add the butter to the potatoes first. The butter helps to coat the starch in the potatoes, which results in a silkier, smoother texture.
● Once the butter is worked in, add your liquids and seasonings.
● Begin with less liquid and add more as needed. Always use warmed liquid. Half-and-half, heavy cream, and whole milk are all great choices for creamy, luscious mashed potatoes.

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