Parmesan Smashed Potatoes Parmesan Smashed Red Potatoes

jmw · 06-23-2007, 09:10 PM

I've served these with pork, chicken and beef and they are perfect with each one.

Parmesan Smashed Red Potatoes

Yield:*6 to 8 servings *

3 pounds red potatoes, unpeeled
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a large 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.

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted 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 (the last quarter of cream and butter should be folded in by hand).

Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a double boiler pan set over simmering water.

ILOVEYOU · 07-12-2007, 06:19 AM

Quote:

Originally Posted by jmw

I've served these with pork, chicken and beef and they are perfect with each one.

Parmesan Smashed Red Potatoes

Yield:*6 to 8 servings *

3 pounds red potatoes, unpeeled
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a large 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.

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted 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 (the last quarter of cream and butter should be folded in by hand).

Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a double boiler pan set over simmering water.

HOW TO DO THIS I? I DONT KNOW HOW