Parmesan Smashed Potatoes
My friend Antonia Bellanca taught me this old fashioned recipe, which I featured in “The Barefoot Contessa Cookbook” (Clarkson Potter, 1999). These are simple, flavorful and come together quickly. Use an electric mixer and don’t peel the potatoes!
- Serves: 6 persons
- 3pounds red potatoes, unpeeled
- 1tablespoon plus 2 teaspoons kosher salt (such as Diamond Crystal)
- 1 ½cups half-and-half
- ¼pound unsalted butter
- ½cup sour cream
- ½cup freshly grated Parmesan
- ½teaspoon freshly ground black pepper
Step 1Place 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 2In a small saucepan, heat the half-and-half and butter.
Step 3Put 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.