See more
Smashed Parmesan Potatoes

Smashed Parmesan Potatoes

Prep: 8 minutes; Cook: 23 minutes

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

Oxmoor House JUNE 2006

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 167
  • Fat: 5.8g
  • Saturated fat: 1.3g
  • Protein: 4.8g
  • Carbohydrate: 23.8g
  • Fiber: 2.1g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 271mg
  • Calcium: 87mg

Go to Full Version of

Smashed Parmesan Potatoes Recipe