"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan Smashed Potatoes Recipe

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This recipe for Parmesan Smashed Potatoes, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Barnett

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds red potatoes, unpeeled
1 tbsp kosher salt plus 2 tsp
1 1/2 cups half and half
1/4 pound - 1 stick unsalted butter
1/2 sour cream
1/2 cup freshly grated parmesan
1/2 tsp ground black pepper

Directions:
Directions:
Place potatoes and 1 tbsp of salt in a 4 quart saucepan with cold water to cover. Bring to a boil lower the heat, answer covered for 25-35 minutes, until the potatoes are tender. Drain.

In a small saucepan heat the half and half and butter. Transfer the potatoes to an electric mixer fitter with the 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 ( last quarter of cream and butter should be folded in by hand) Fold in sour cream, parmesan, the remaining salt, and pepper, season to taste and serve. If potatoes are too thick add more hot cream and butter.

Keep smashed potatoes hot in a heat proof bowl set over simmering water.
or make ahead of time - then sprinkle some parmesan cheese over it and bake at 350 to heat.

NOTE: i smashed the potatoes with a hand held smasher and did not use the mixer at all and they were great.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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