Thursday, January 17, 2013

Parmesan Smashed Potatoes

I had these fun blue, red and white fingerling potatoes sitting on my counter daring me to use them up in a delicious dish.  I decided to just make it easy for myself and make smashed potatoes.  I turned to a pretty reliable source (Ina Garten) for some inspiration.  Her Parmesan Smashed potatoes looked perfect and delicious.  I did lighten it up by using non-fat Greek Yogurt rather full-fat sour cream and only 2% milk instead of half and half. The potatoes still came out creamy and amazing.  My family devoured them and my son said they were some of the best mashed potatoes he has ever had.  That's high praise from my mash potato expert. :)


  • 3 pounds thin skinned potatoes, unpeeled
  • salt to taste
  • 1 1/2 cups half-and-half (I added 2% milk)
  • 1/4 pound (1 stick) unsalted butter
  • 1/2 cup sour cream (I added Greek yogurt)
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon freshly ground black pepper
Recipe Adapted from Ina Garten:


Cut potatoes into cubes and boil in salted water until fork tender. Drain and put back into pot.  Heat pot on medium heat and add all other ingredients.  Smash with potato masher until smashed to your desired consistency.  Serve hot with meal.  Enjoy.

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