Tuesday, November 1, 2011

Parmesan Smashed Potatoes

This recipe was born out of pure desperation. Our fridge is currently empty. It looks like a bomb shelter on day 218. I had already ordered take out today for lunch at 10:35am (don't judge) and the hubby was hungry. Seeing as I left him mere scraps from lunch, I thought it was the wifely thing to do to whip up something warm n' comforting. Smashed potatoes to the rescue! I call them smashed because they are a poor excuse for mashed potatoes. You'll see why. 

This is what I was able to muster together from the fridge: red skin potatoes that were going to go bad in about 30 seconds, a mammoth garlic clove, some chicken base, and unsalted butter. I brought the chicken base into the picture because I didn't have any milk or sour cream to add. Chicken, beef, and vegetable stocks add flavor to anything.

Since I wasn't peeling these puppies, I decided to give them a nice washing. I am from the school of "dirt don't hurt" so just do your best here. Discard any suspect looking taters.

Quarter the potatoes so they cook faster. I am impatient.

Melt the unsalted butter and throw in the chopped garlic. Mmmmm it smells SO good.

The container of chicken base says 2 teaspoons per one cup of water. This looks like 2 teaspoons ish to me.

Stir all the flavor together over medium heat.
Turn the heat up to high and stir the potatoes for about 30 seconds or so. Add about a cup of water.

Now the potatoes are happy. They are sitting in a lovely bath of yumminess.

Leave the heat on high and cover the potatoes so they can simmer for 15-20 minutes or until fork tender. Check on them periodically and add some more water (a little at a time) if the water evaporates too quickly. Note: If you look at the top left you'll notice a piece of potato trying to escape.

While the potatoes are cooking, shred some fresh Parmesan cheese. You can use the pre shredded stuff, but this is way more flavorful. I shredded about a handful. I realize that's incredibly unhelpful so let's call it 3/4 of a cup.

These are looking gooooood. They need a little more time, so I added some more water and decided to check my fridge again for other things to throw in this random pot of love.
LOOK WHAT I FOUND. I realized why we were totally out of milk and sour cream - I made homemade ranch the other day. SCORE. Since the base of the dressing I made is exactly what I needed, it's the perfect thing to add to the potatoes to give them some extra creaminess.

Give the potatoes a little test smush (not the Jersey Shore kind). These are perfectly tender. They took a total of about 20 minutes to simmer.

They should look like this. Just....like....this. Pure pillowy potato heaven.

Did you think I forgot the cheese?! Never. Throw it in.

Ok now for the last minute secret surprise. Some homemade ranch dressing.

I tasted the potatoes and because the chicken base has a lot of salt and the Parmesan is a saltier cheese, I only added a little sea salt. It needed it. I also added some white pepper just cause I'm crazy like that.
Now, some would say you only need a fork. Not me. Oh, no. More is better. Especially when you are talking about creamy goodness.

Who do I think I am? Really.

Only I'd make this and call it a meal. So delicious. Trust me.
 Thanks for reading and... stay hungry! 

Parmesan Smashed Potatoes Recipe

3 lbs Red Skin Potatoes
1-2 Garlic Cloves
2 tsp of Chicken Base (without MSG)
2 Tbs of Unsalted Butter
1 Cup of Water
3/4 Cup of Shredded Parmesan Cheese
1/2 Cup of Homemade Ranch Dressing

Wash and quarter potatoes. Melt unsalted butter over medium high heat. Add chopped garlic and chicken base. Add potatoes to skilled and stir - coating potatoes with flavor. Turn heat up to high and add water. Cover and let simmer for 15-20 mins. Check potatoes periodically and add water a little at a time, as needed. Once fork tender, smash potatoes and add parmesan cheese and ranch dressing. Drizzle with a little more ranch and enjoy!


  1. Jaisa-love it! I did something similar the other day and ended up with scalloped potatoes and ate them for at least three meals....love you!

  2. Awesome!! I love scalloped potatoes. I love any potato actually. YUM. I'm going to make your yummy Oreo truffles soon :) xoxoxo


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