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Parmesan and Black Pepper Smashed Potatoes

Yield 12 servings (serving size: about 2/3 cup)

Ingredients

  • 3 pounds peeled baking potatoes, cut into 1-inch pieces
  • 1 1/4 teaspoons salt, divided
  • 2 tablespoons butter
  • 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups 2% reduced-fat milk
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 181
  • caloriesfromfat 32 %
  • fat 6.5 g
  • satfat 4.1 g
  • monofat 1.9 g
  • polyfat 0.2 g
  • protein 8.9 g
  • carbohydrate 22.6 g
  • fiber 1.6 g
  • cholesterol 18 mg
  • iron 1.2 mg
  • sodium 428 mg
  • calcium 232 mg

How to Make It

  1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

  2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in parsley.