Parmesan Smashed Potatoes
- 2 lbs baby red potatoes, sliced in half
- 5 tablespoons salted butter, cut into tablespoons
- 12 cup grated parmigiano, reggiano
- 34 teaspoon salt
- 12 teaspoon ground pepper
- 1 teaspoon dried parsley
- 12 teaspoon garlic powder
- Bring a large pot of salted water to boil and cook potatoes until fork-tender, about 20 minutes.
- Use a slotted spoon or hand-held strainer to transfer cooked potatoes to shallow bowl or serving dish and reserve hot cooking water.
- Top potatoes with butter, parmigiano reggiano, salt and pepper.
- Use a fork to smash the potatoes, adding cooking liquid as necessary to make the potatoes as creamy as you like (I do about 1/2 cup total).
- Taste and adjust seasonings if necessary.
- Sprinkle with parsley and serve!
baby red potatoes, butter, salt, ground pepper, parsley, garlic
Taken from www.food.com/recipe/parmesan-smashed-potatoes-445758 (may not work)