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Parmesan Smashed Potatoes




Source of Recipe


The Barefoot Contessa Cookbook-posted by LauraB






List of Ingredients



• 3 pounds red potatoes -- unpeeled
  
• 1 tablespoon kosher salt -- plus 2 teaspoons
  
• 1 1/2 cups half-and-half, fat free
  
• 4 tablespoons unsalted butter
  
• 1/2 cup low-fat sour cream
  
• 1/2 cup Parmesan cheese -- freshly grated
  
• 1/2 teaspoon freshly ground black pepper
  






Instructions



1. Place the potatoes and 1 tablespoon of kosher salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25-35 minutes, until the potatoes are completely tender. Drain.
   
   
2. In a small saucepan, heat the half-and-half and butter.
   
3. Put the potatoes into the bowl of an electric mixer fitted with the paddle attachment and mix them for a few seconds on law to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
   
   






Final Comments


o reheat, place the mashed potatoes in an ovenproof baking dish and sprinkle with 2 tablespoons of Parmesan cheese. Bake at 400 degrees for 20 to 30 minutes, or until the top is browned and the potatoes are heated through.