Smashed Parmesan Potatoes

recipe
Prep: 8 minutes; Cook: 23 minutes

Olive oil and premium Parmigiano-Reggiano cheese combine to add richness and flavor to these coarsely mashed potatoes.

Yield:

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

Recipe from

Oxmoor House

Nutritional Information

Calories 167
Fat 5.8 g
Satfat 1.3 g
Protein 4.8 g
Carbohydrate 23.8 g
Fiber 2.1 g
Cholesterol 3 mg
Iron 0.9 mg
Sodium 271 mg
Calcium 87 mg

Ingredients

1 1/2 pounds small red potatoes (about 9 potatoes)
2/3 cup fat-free milk
2 tablespoons extravirgin olive oil or butter
1/4 cup shredded fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Place potatoes in a large saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

2. Drain potatoes well; return to pan. Add milk and olive oil to hot potatoes, and coarsely mash. Fold in cheese, salt, and pepper.

Note: Add just enough water to cover the potatoes. Any more will only lengthen the time it takes to bring the water to a boil, therefore increasing your cook time.

Elizabeth Taliferro,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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