Ina Garten’s Parmesan Smashed Potatoes

Cooking Up a Storm with Al Roker

Mashed potatoes are a cornerstone of so many holiday meals, but just what kind to make? Smooth or lumpy, classic or with a twist … the variations are almost endless. Here to help you out with a unique take on the classic dish is the one and only Ina Garten. Beloved for her innovative takes on classic recipes that home cooks can make themselves, her long-running show on the Food Network, Barefoot Contessa, has legions of loyal fans. She’ll join us on Cooking Up a Storm with a very special holiday mashed potato recipe: Parmesan Smashed Potatoes.

Parmesan Smashed Potatoes

Serves 6-8

3 pounds red potatoes, unpeeled

1 tablespoon plus 2 teaspoons kosher salt, divided

1½ 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

1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover.
2. Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.
3. In a small saucepan, heat the half-and-half and butter.
4. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up.
5. 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).
6. Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately.
7. If the potatoes are too thick, add more hot cream and butter.

Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.