redskin garlic parm smashed potatoes

★★★★★ 1 Review
Mertzie avatar
By Michelle Koletar/Mertz
from Harrisburg, PA

Pic is of the potatoes w/ some of the goodies I add before cooking for flavor. Need to get a pic when they're done, as they are lovely. Lots of recipes & preferences for these potatoes out there. This is how I make mine & have just always stuck w/ it. Very yummy w a steak, spare ribs, or beef roasts. I usually heat these on low after they are all cooked & assembled. You can put them in a crockpot on warm to serve later!

★★★★★ 1 Review
serves 6
prep time 10 Min
cook time 20 Min

Ingredients For redskin garlic parm smashed potatoes

  • 3 lb
    redskinned potatoes, unpeeled
  • 1 stick
  • 1/4 c
    italian flat-leaf parsley
  • 3-4
    garlic cloves
  • salt, pepper, kosher salt,
  • 1/4 c
    grated parmesan cheese (you can use the can kind for this!)
  • options: lemon, onion, chicken bouillon, garlic powder, onion powder, bacon fried crips, cheddar cheese, sr. cream, milk

How To Make redskin garlic parm smashed potatoes

  • 1
    Cut your potatoes in half or quarters, depending on size, & put in a Dutch Oven w/ enough water to cover. I like to add to the water to cook with the pots: some lemons or onion(if I have any leftover from something else); Kosher salt, a chicken bouillon cube, & minced garlic to cook throughout in the potatoes for added flavor.
  • 2
    Cook about 15 mins. on high. You don't need them as soft as for regular mashed/whipped potatoes. Drain & discard the onions or lemons, if you cooked them w/ it.
  • 3
    When done, simply smash them w/ a potato masher. Add butter, parm, parsley torn up, white pepper (or black), & see if you want more salt. I add garlic powder, always. Add more of whatever to your taste. I always add green onions diced to mine, & like the (scallions) green portion on top for garnish. I don't add milk or cream to this but some of you may want to do that. Also, sometimes I add fried bacon bits, if I have leftover bacon from something else. Enjoy!

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