Parmesan Smashed Red Potatoes
Updated: Jan 23
Are you ready for the easiest mashed (ahem, smashed) potato recipe ever? These fuss free Parmesan Smashed Red Potatoes are simple and delicious. Be gone, potato peeler! Vamoose, food mill! Scram, thee odious hand mixer! All you need is a pot, a masher and a serving bowl- if even, because I serve these straight out of the potato pot most nights.
These spuds are smashed, not mashed- the real difference being the added texture from the potato skins, but they are still creamy and comforting. I loathe peeling potatoes (this task is right up there with mincing garlic on my least enjoyed kitchen activities list) and will go to great lengths to avoid papa peeling. Plus, I really do love the flavor and texture of the skins in most situations! What I also love about the skins in this recipe is how pretty the red streaks look in the creamy white smash- add some green pops from the scallions, and you have a very festive side dish perfect for the holidays! Who needs a complicated potato side after the turkey and pies zap all the time and energy?? I hope this recipe becomes an easy staple for you family! It's weeknight and holiday approved!
prep time: 10 min. cook time: 40 min. serves: 6
2.5 lbs red potatoes, cut into chunks
4-5 cups chicken stock
2 plump garlic cloves, peeled and smashed
Ground black pepper
1/2 cup whole or 2% milk
3 tbsp salted butter
2 tbsp extra virgin olive oil, plus extra for garnish
1/2 cup whole fat plain Greek yogurt or sour cream
1/2 cup grated parmesan cheese, plus extra for garnish
1/2 cup chopped green onions
Place the potatoes and garlic cloves in a large pot. Cover with the stock to submerge and season with 1 tbsp kosher salt. Stir to mix and bring to a boil. Reduce the heat to simmer and cook 30 minutes, or until the potatoes are fork tender. Strain in a colander and return to the pot.
Heat the milk and butter together in a small sauce pan until milk is just warm and butter has melted (you can also do this in a microwave safe bowl). Pour the milk and butter over the potatoes, and add the olive oil, Parmesan, greek yogurt and green onions. Season with 1-1/2 tsp kosher salt and 1 tsp black pepper. Use a potato masher to smash the mixture until no big lumps remain- there will still be texture from the potato skins. Use a large spoon or spatula to mix thoroughly once everything is smashed. Check for seasoning. Transfer to a serving bowl, drizzle lightly with olive oil, sprinkle with more Parmesan, and serve hot!