Parmesan Smashed Red Potatoes

In the past when I've made mashed potatoes with red potatoes, things really haven't turned out well. Sure, they tasted fine. But they were gummy, and I've avoided trying to mash them ever since.

Until recently.

Potatoes around here are still a pretty decent price, so we've been trying to still incorporate them into our meals. Ryan, on almost a weekly basis, asks for my fried/baked breaded chicken. He had been a very good sport about the 'not-so-manly' things I had made that week - so I wanted to not only to make his beloved fried/baked breaded chicken, but also to add a little extra Ryan-love to the side dish. All we had was a pile of red potatoes sitting on my counter. Normally I would slice/boil/season them up and serve them in chunks. But I knew darn well Ryan likes his potatoes mashed. And mashed hard core.

I learned while preparing this recipe, that if you delicately simmer your little red potatoes, instead of balls-out boiling them to death, they will come out beautifully. It takes longer, yes, but trust me it works. Also, after draining every last drop of water from the potatoes after simmering, beat the potatoes in your mixer for a moment without the additions. Speaking of lovely additions, this recipe is loaded with all kinds of heavenly ingredients: sour cream, half-and-half, heavenly butter, and salty Parmesan. So you know it's gonna be delicious. 

What? Too much? You're making mashed potatoes for crying-out-loud. Add in the goods. If you wanted it to be healthy, go pop a potato in the microwave and eat it with a fork. Guaranteed mine tastes better.

But you should probably keep your running shoes nearby. 

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Parmesan Smashed Red Potatoes

Ingredients:
3 lbs red potatoes, unpeeled
1 T + 2 t salt
1 1/2 C half-and-half
1/4 lb unsalted butter
1/2 C sour cream
1/2 C grated Parmesan cheese
1/2 t black pepper

Method:
1. Place the potatoes and 1 tablespoon salt in a large pot. Fill with cold water to cover potatoes. Bring to a boil, cover, then lower the heat to a simmer - about 25-35 minutes, until the potatoes are completely tender. Drain.
2. In a small saucepan, heat the half-and-half and butter until butter is uniform throughout the mixture.
3. Put the potatoes into the bowl of an electric mixer w/paddle attachment. Mix for a few seconds on slow speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. Don't overmix. Fold in the sour cream, Parmesan cheese, and remaining salt and pepper, taste for seasoning and serve immediately. If potatoes are too thick, add more hot cream and butter.

Recipe Source: Food Network Magazine, November 2012 Issue
Makes about 6-8 servings