Okay, this is after the show with the host, Brooke, and my sweet sis-in-law, Emilee…who is the best helper ever! I was missing Jessica, terribly. Boo hoo.

Parmesan Smashed Potatoes Parmesan Smashed Potatoes
Parmesan Smashed Potatoes
Ingredients
- 3 lbs. red potatoes unpeeled
- 1 T. plus 2 t. kosher salt
- 1 ½ C. half-and-half
- ¼ lb. Unsalted butter
- ½ C. sour cream
- 1 C. freshly grated Parmesan cheese
- ½ t. black pepper
Instructions
-
Place the potatoes and 1 T. of the salt in a 4 qt. saucepan. Cover with cold water and bring to a boil.
-
Lower the heat and bring to a simmer for 25-35 minutes until the potatoes are completely tender. Drain.
-
In a sauce pan or microwave, heat the half-and-half and butter.
-
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for a few seconds on low speed to break them up. 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.
-
Fold in the sour cream, Parmesan cheese, and the remaining salt and pepper.
-
Taste for seasoning and serve immediately.
-
If the potatoes are too thick, add more hot cream and butter.
Butternut Squash Potatoes
Parmesan Smashed Potatoes
Ingredients
- 3 lbs. red potatoes unpeeled
- 1 T. plus 2 t. kosher salt
- 1 ½ C. half-and-half
- ¼ lb. Unsalted butter
- ½ C. sour cream
- 1 C. freshly grated Parmesan cheese
- ½ t. black pepper
Instructions
-
Place the potatoes and 1 T. of the salt in a 4 qt. saucepan. Cover with cold water and bring to a boil.
-
Lower the heat and bring to a simmer for 25-35 minutes until the potatoes are completely tender. Drain.
-
In a sauce pan or microwave, heat the half-and-half and butter.
-
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for a few seconds on low speed to break them up. 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.
-
Fold in the sour cream, Parmesan cheese, and the remaining salt and pepper.
-
Taste for seasoning and serve immediately.
-
If the potatoes are too thick, add more hot cream and butter.
Mashed Cauliflower
Parmesan Smashed Potatoes
Ingredients
- 3 lbs. red potatoes unpeeled
- 1 T. plus 2 t. kosher salt
- 1 ½ C. half-and-half
- ¼ lb. Unsalted butter
- ½ C. sour cream
- 1 C. freshly grated Parmesan cheese
- ½ t. black pepper
Instructions
-
Place the potatoes and 1 T. of the salt in a 4 qt. saucepan. Cover with cold water and bring to a boil.
-
Lower the heat and bring to a simmer for 25-35 minutes until the potatoes are completely tender. Drain.
-
In a sauce pan or microwave, heat the half-and-half and butter.
-
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for a few seconds on low speed to break them up. 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.
-
Fold in the sour cream, Parmesan cheese, and the remaining salt and pepper.
-
Taste for seasoning and serve immediately.
-
If the potatoes are too thick, add more hot cream and butter.
Video Courtesy of KSL.com