Smashed Parmesan Potatoes Recipes

NANNY'S PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry., Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.

PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
• While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
• Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

PARMESAN GARLIC SMASHED POTATOES

Steps:

• Position a rack in the center of the oven and preheat the oven to 450ºF.
• In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. Use a knife to piece the potatoes, it should pierce through easily.
• Drain the potatoes and place them on the baking sheet. In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
• Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece. Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese and continue baking for an additional 5-7 minutes or until the tops are golden and crispy. Serve topped with the remaining parsley.

GARLIC PARMESAN SMASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. I add 1 teaspoon of salt to the water.
• Place the potatoes in the boiling water, cover and let cook until soft about 20-25 minutes.
• Once the potatoes are cooked and softened, drain well and let cool for 5 minutes. Pat each potato until dry with a towel.
• Pre-heat oven to 450 degrees F. In the meantime melt the butter until completely melted in the microwave. With a spoon, stir the garlic, parmesan cheese, parsley, salt and pepper. Mix until combined and beware this will smell amazing!
• Arrange the potatoes on a lightly greased baking sheet. Lightly smash each potato with the bottom of a water glass or jar.
• Pour about one heaping tablespoon of the butter mixture to each potato. Drizzle any leftover butter mixture on top!
• Bake the potatoes for 15 minutes, then remove from heat and sprinkle each potato with more parmesan cheese. Broil for 3-5 minutes until the cheese is perfectly melted.
• Sprinkle the finished potatoes with parsley and serve immediately. Enjoy!

SMASHED RED POTATOES

Steps:

• Preheat oven to 425.
• Poke holes in the red potatoes with a fork for proper ventilation.
• Place potatoes on a microwave safe plate or bowl and microwave for 5 minutes.
• Flip potatoes over and microwave for an additional 5 minutes or until soft - depending on your microwave, this could be less.
• Place potatoes onto a baking sheet lined with parchment paper.
• Use a potato masher or the bottom of a cup to mash the potatoes so they are about 1/2" thick.
• Use a pastry brush to brush each side of the potato with olive oil, which will help crisp up the skin.
• Season potato with salt and pepper ( you could also add other seasonings that you love at this stage)
• Bake smashed red potatoes for 14 minutes. Remember that timing in an oven largely depends on your oven - additionally gas ovens tend to run a bit hotter, so you may want to check potatoes for doneness around 10 minutes.
• Sprinkle with Parmesan cheese and return to oven for 1-2 minutes or until cheese is melted.
• Remove potatoes from oven and sprinkle with fresh parsley before serving.

CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES

Steps:

• Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
• Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
• Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
• Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
• To serve, season with a little extra salt and parsley, and serve immediately.

PARMESAN CHIVE SMASHED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
• Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.