Herb-Parmesan Smashed Potatoes

This dish can be prepared at the last minute and doesn't take up any space on the cooktop.

Yield: 6 to 8 servings
Recipe from Oxmoor House

More From Oxmoor House

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Ingredients

  • 5 russet potatoes (about 3 pounds)
  • 3 tablespoons butter
  • 1/2 cup half-and-half
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation

  1. Pierce potatoes with a fork. Microwave on HIGH 13 to 15 minutes or until tender; let cool slightly. Peel potatoes; mash with a potato masher. Add butter and remaining ingredients, mashing until blended. Serve warm.
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