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Parmesan Smashed Potatoes

posted May 14, 2014, 12:42 PM by Marci Leach   [ updated May 14, 2014, 12:43 PM ]


3 lbs of red potatoes, unpeeled

1 tablespoon of kosher salt plus 2 teaspoons

1 ½ cups of half-and-half

1 stick of unsalted butter

½ cup of Greek yogurt

¾ cup of grated Parmesan cheese

Salt and pepper to taste



Place the potatoes in cold, salted water. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, head the half-and-half with butter. Transfer the potatoes to a large mixing bowl and use a potato smasher to gently break the potatoes up. Slowly add the hot cream and butter to the potatoes. After, fold in the Greek yogurt, Parmesan cheese, salt, and pepper; season to taste and serve immediately. If the potatoes are too thick, add more hot cream and butter.