ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smashed Parmesan Potatoes

Yield 6 servings (serving size: about 2/3 cup)
Prep: 8 minutes; Cook: 23 minutesOlive oil and premium Parmigiano-Reggiano cheese combine to add richness and flavor to these coarsely mashed potatoes.

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

Nutrition 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

How to Make It

  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.

  3. 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.

Oxmoor House Healthy Eating Collection