December 29, 2008

Parmesan Smashed Potatoes

I have made this recipe a few times from my Barefoot Contessa cookbook and love them. They are a great side dish with turkey meatloaf. The recipe as is serves 6-8, which is a ton. I have cut it down and it is still delicious...even as a leftover!

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

Place potatoes and 1 Tablespoon of salt in a 4 qt. sauce pan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25-35 minutes, until the potatoes are completely tender, drain.

In a small sauce pan, heat the half and half and butter.

Put 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
**Note: I do not have stand mixer, so I just used a potato masher for this part**

Slowly add 3/4 of the the hot cream and butter to the potatoes, mixing on the lowest speed. The last 1/4 of the cream and butter should be folded in by hand.

Then fold in the sour cream, Parmesan cheese, remaining salt and pepper; taste for seasoning and serve immediately.

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