Parmesan Smashed Potatoes

Parmesan Smashed Potatoes

adapted from The Barefoot Contessa Cookbook© by Ina Garten

By not peeling the potatoes and using a stand mixer, these are some of the easiest potatoes to make. If the mixture still seems thick add additional half andhalf and butter as needed.

The point value can be reduced by using skim milk and Parkay Vegetable Oil Spray™ but sometimes you just have to splurge.

Makes 3 servings                                                                8 WW pts / serving

3/4 lbs. red potatoes, unpeeled
1/2 cup half and half
2 Tbsp. butter
2 Tbsp. + 2 tsp. reduced fat sour cream
2 Tbsp. + 2 tsp. freshly grated Parmesan cheese
1 tsp. Kosher salt, plus more for the boiling water

1/4 tsp. freshly ground black pepper

1. Place the potatoes in a pot and cover by an inch of water; add a large pinch of salt and bring to a boil.
2. Once boiling, lower the heat and simmer, covered, for about 25 minutes or until tender; Drain.
3. Meanwhile, in a small saucepan, heat the half-and-half and butter.
4. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up. 
5. Slowly add the half and half mixture to the potatoes, mixing on the lowest speed; Fold in the last quarter of the mixture by hand. 
6. Mix in the sour cream, Parmesan cheese, salt and pepper.
7. Adjust the seasoning to taste and serve immediately. 

Enjoy!