Parmesan Smashed Potatoes
Published November 15, 2022
Johnny Miller for The New York Times. Food Stylist: Christine Albano.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 pounds red potatoes, unpeeled
1 tablespoon plus 2 teaspoons kosher salt (such as Diamond Crystal)
1 ½ cups half-and-half
¼ pound unsalted butter
½ cup sour cream
½ cup freshly grated Parmesan
½ teaspoon freshly ground black pepper
Nutritional analysis per serving (6 to 8 servings)
30 grams carbs; 61 milligrams cholesterol; 345 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 3 grams fiber; 589 milligrams sodium; 8 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
- Step 2
In a small saucepan, heat the half-and-half and butter.
- Step 3
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them 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 and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Private Notes
Comments
After draining I let the potatoes sit on heat for 5 more minutes to dry, made my own half and half by mixing heavy cream and milk, and used high quality freshly grated parmesan. One of the best mashed recipes I’ve ever had!
Some people will balk at the peel in this dish, but I found it delicious.
Just a note regarding this list of vegetarian thanksgiving dishes, Parmesan cheese is actually not a vegetarian food, as it contains animal rennet.
Outstanding!
Rich and smooth. I would leave out the sour cream next time, as it seemed to overtake the parmesan a little; would rather that cheesy goodness shine.
This has become a must have dish at all our holidays. Sometimes I remove the skin because my husband has dysphagia and its easier for him to eat but otherwise I make it exactly as the recipe directs.