Parmesan and Black Pepper Smashed Potatoes



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

Recipe from

Cooking Light

Nutritional 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


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


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.