Parmesan Smashed Potatoes Food

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.

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.

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 SMASHED POTATOES

Steps:

• Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
• In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes 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 should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

PARMESAN GARLIC SMASHED POTATOES

Steps:

• Wash potatoes and cut in chunks. Load into a large pot, add the garlic, and just barely cover with water.
• Bring to a boil and simmer 10-15 minutes or until tender. Drain.
• Put half the butter, half the parsley, and half the Parmesan onto the potatoes along with salt and pepper as desired. Smash and stir.
• Add the rest of the butter, parsley, and Parmesan. Smash and stir again until the potatoes are well broken up and the cheese is well mixed inches.
• Redskin potatoes shouldn't need any milk, but if you used a drier-fleshed type add milk as required.

CREAMY PARMESAN MASHED POTATOES

Steps:

• Place potatoes in stock pot with 1 tbsp salt and enough cold water to cover.
• Bring to a boil and simmer potatoes for 25-30 minutes, or until tender.
• Drain and return to pot.
• Heat half-and-half and butter in a small sauce pan until butter is melted.
• Add warm mixture to potatoes, and mash with potato masher until smooth- (mine are never perfectly smooth) Fold in sour cream, Parmesan and mix well.
• Add salt and pepper to taste.
• If the potatoes seem thick, you may add a bit more cream and/or butter until the texture suits your taste.