Ina Garten Parmesan Smashed Potatoes

Ina Garten Parmesan smashed potatoes are a creamy, buttery side dish with red potatoes, sour cream and freshly grated Parmesan that come together in 45 minutes. Try this easy smashed potato side dish for Sunday dinner, Thanksgiving or a holiday potluck, since it's a simple recipe that feeds a crowd.

Leave the skins on and cook the potatoes until they are completely tender, which takes 25 to 35 minutes. Undercooked potatoes turn lumpy and gluey when mixed, so check one with a fork before you drain them.

Ina Garten learned this old family recipe from her friend Antonia Bellanca, who made mashed potatoes with an Italian twist. The Parmesan and sour cream turn plain mashed potatoes into something tangy and rich, and the unpeeled red skins add color and a little texture.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Parmesan Smashed Potatoes

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

380

kcal

Tender red potatoes break up under a paddle mixer, then soak in hot cream and butter until they turn soft and rustic. Folding in sour cream and Parmesan at the end keeps them tangy, with flecks of skin throughout.

Ingredients

• 3 pounds red potatoes, unpeeled
  

• 1 tablespoon plus 2 teaspoons kosher salt
  

• 1 1/2 cups half-and-half
  

• 1/4 pound unsalted butter
  

• 1/2 cup sour cream
  

• 1/2 cup freshly grated Parmesan cheese
  

• 1/2 teaspoon freshly ground black pepper
  

Directions

• Boil the potatoes: Place 3 pounds unpeeled red potatoes and 1 tablespoon kosher salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes until completely tender, then drain.
• Heat the cream: Warm 1 1/2 cups half-and-half and 1/4 pound unsalted butter together in a small saucepan. Keep it hot, because cold liquid would cool the potatoes and make them gummy.
• Break up the potatoes: Put the drained potatoes into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for just a few seconds so they break apart without turning to paste.
• Add the hot cream: Slowly pour in the hot cream and butter while mixing on the lowest speed. Fold in the last quarter by hand, so the potatoes stay chunky.
• Fold in the flavor: Fold in 1/2 cup sour cream, 1/2 cup freshly grated Parmesan cheese, the remaining 2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Taste for seasoning and serve right away, adding a little more hot cream and butter if the potatoes seem too thick.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid Artisan 5-quart stand mixer, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to peel the potatoes?

No, and Ina Garten says to leave the skins on. The red skins add color and a rustic texture, and they save you a lot of prep time.

How do I reheat leftover smashed potatoes?

Spread them in an ovenproof baking dish and scatter 2 tablespoons Parmesan over the top. Then bake at 400°F for 20 to 30 minutes, until the surface turns golden and the potatoes are hot throughout.

Can I use a potato masher instead of an electric mixer?

Yes, a hand masher works if you don't have a mixer with a paddle attachment. Mash gently and stop while the potatoes are still a bit chunky, since overworking them makes them gluey.

Can I swap the sour cream for something else?

Plain Greek yogurt or crème fraîche work in the same amount, because both bring the same tang. The result will be slightly lighter with yogurt and a bit richer with crème fraîche.

What is the most common mistake with this recipe?

Overmixing is the biggest one, since it turns the starch in the potatoes sticky. Mix on low speed for just a few seconds and fold in the rest by hand.