Parmesan and Black Pepper Smashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 pounds peeled baking potatoes, cut into 1-inch pieces |
1 1/4 teaspoons salt, divided |
2 tablespoons butter |
1 1/2 cups (6 ounces) freshly grated parmigiano-reggiano cheese |
3/4 teaspoon freshly ground black pepper |
1 1/2 cups 2% reduced-fat milk |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in parsley.
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