Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.86 Kcal (1004 kJ) | ||
| Calories from fat | 105.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 18% | |
|---|---|---|---|
| Cholesterol | 34.9mg | 12% | |
| Sodium | 501.55mg | 21% | |
| Potassium | 697.77mg | 15% | |
| Total Carbs | 24.54g | 8% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 9.69g | 19% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.26 Kcal (558 kJ) | ||
| Calories from fat | 58.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 18% | |
|---|---|---|---|
| Cholesterol | 19.39mg | 12% | |
| Sodium | 278.64mg | 21% | |
| Potassium | 387.65mg | 15% | |
| Total Carbs | 13.63g | 8% | |
| Sugars | 0.85g | 6% | |
| Dietary Fiber | 1.73g | 12% | |
| Protein | 5.39g | 19% | |
| Vitamin C | 7.6mg | 23% | |
| Iron | 0.9mg | 9% | |
| Calcium | 10.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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