Parmesan Smashed Potatoes
These Parmesan Smashed Potatoes are a rustic and comforting side dish made with buttery baby red potatoes, Parmigiano-Reggiano, and fresh chives. Perfectly creamy with just the right amount of texture, they pair beautifully with any main course!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 pounds baby red potatoes, halved
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6 tablespoons unsalted butter, cut into pieces
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½ cup grated Parmigiano-Reggiano
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¾ teaspoon salt
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½ teaspoon ground black pepper
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1 teaspoon fresh chives, finely chopped (optional)
Instructions
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Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15 minutes.
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Using a slotted spoon, transfer the potatoes to a shallow bowl or serving dish. Reserve about ½ cup of the hot cooking water.
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Add butter, Parmigiano-Reggiano, salt, and black pepper to the potatoes.
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Use a fork to smash the potatoes, adding the reserved cooking water gradually until the potatoes reach your desired creaminess.
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Taste and adjust seasoning if needed.
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Sprinkle with fresh chives, if using, and serve immediately.
Notes
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You can add more butter or cheese to make the potatoes creamier or more flavorful.
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Fresh rosemary or thyme can be used for extra flavor if you prefer a different herb.
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These potatoes are best served fresh but can be stored in the refrigerator for 1-2 days. Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 1 cup)
- Calories: 250
- Sugar: 2g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
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