Smashed Parmesan Potatoes

For a side for my Sunday night dinner, I used Giada de Laurentiis' recipe for smashed Parmesan potatoes. These smashed potatoes don't call for butter, milk or cream but olive...

For a side for my Sunday night dinner, I used Giada de Laurentiis’ recipe for smashed Parmesan potatoes. These smashed potatoes don’t call for butter, milk or cream but olive oil instead. It turns out mashed potatoes without some sort of creamy component are just too good to be true. These smashed potatoes were decent, but definitely not as good with recipes that inolve butter and/or cream! They lacked a depth of flavor, too. Oh well. Anyone have any excellent mashed potato recipes?

How to make
Smashed Parmesan Potatoes

Recipe By Tessa Arias, Handle the Heat


  • 3 pounds baby red-skinned potatoes, unpeeled, halved (definitely did not use that many potatoes!)
  • 2/3 cup freshly grated Parmesan
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper


Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve.

Adapted from Giada de Laurentiis

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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One Response to “Smashed Parmesan Potatoes”

  1. #
    Kate — February 15, 2012 at 4:34 am

    Tessa ~

    My DH insists on skins in his mashed potatoes (to make sure that they are real and not dehydrated) and since they have more nutrition, I'm all for them. I mash up a few garlic cloves in the water before bringing the pot to a boil. I add the cubed potatoes (about 1 inch) and cook until fork tender. What I add to the mashed potatoes for the “cream” depends on what I have on hand. I drain the potatoes in a rather fine mesh colander so that the garlic stays with the potaoes (no vampire fears here). I use an “S” masher since we prefer mashed, not creamy potatoes but whatever works for your family is best.

    I have made garlic mashed potatoes with sour cream (light and regular), cream cheese, Neufchatel cheese, whole milk, cream, butter. I always make sure that I microwave whatever I am adding in to make sure that I don't drop the temperature of the potatoes.

    Not rocket science but we like them and they are a hit no matter what meal I make/take them to…good luck.

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