I stole this recipe for Butter & Parmesan Potatoes from an episode of Rachel Ray’s 30 Minute Meals. These Butter & Parmesan Potatoes are a fancier mashed potato recipe. Chopped potatoes are cooked in chicken broth until the broth evaporates, then the potatoes are smashed while still in the pan. Butter and shredded Parmesan cheese are mixed into the cooked potatoes. The result is a creamy, cheesy, buttery mashed potato side.
“If you’re afraid of butter, use cream.” – Julia Child (see more quotes in the Quotes tab)
Wash and chop 2 lbs baby Yukon gold potatoes and place potatoes in medium pot in single layer.
Pour 2 tbsp olive oil into pot and cook potatoes on low for a few minutes until the bottoms start to crisp.
Pour stock to come ¼ inch up sides of potatoes, about 2 to 2 ½ cups chicken stock.
Cover and bring to boil, reduce to simmer and steam 10 minutes.
Remove lid, raise heat and reduce the stock. When stock evaporates, squish potatoes with a potato masher.
Crisp the potatoes a few minutes on each side, then season with 1 tsp black pepper. Stir in 2 tbsp butter, 1 tbsp minced parsley and ½ to ⅓ cup shredded Parmigano-Reggiano cheese.
Toss ingredients together in pot and serve.
Butter & Parmesan Potatoes
Chopped potatoes are cooked in chicken broth until the broth evaporates, then the potatoes are smashed while still in the pan. Butter and shredded Parmesan cheese are mixed into the cooked potatoes. The result is a creamy, cheesy, buttery mashed potato side.
Ingredients
- 2 lbs baby Yukon gold potatoes
- 2 to 2 ½ cups chicken stock
- 2 tbsp olive oil
- Black pepper
- 2 tbsp butter
- ½ to ⅓ cup shredded Parmigano-Reggiano
Instructions
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Place potatoes in medium pot in single layer. Pour stock to come ¼ inch up sides of potatoes, and add olive oil.
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Cover and bring to boil, reduce to simmer and steam 10 minutes.
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Remove lid, raise heat and reduce the stock. When stock evaporates, squish potatoes with a potato masher.
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Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in butter and cheese and toss together.
Recipe Notes
I spray the pot with non-stick spray, place the potatoes inside and cook on medium low until the bottoms start to brown. Then I add the broth and olive oil, I like the flavor and color the searing of the potatoes give the final dish. You can leave the skins on the potatoes. Substitutions can be made for any potato you want (but a mealy potato works better), just watch the cooking time. Make sure the potatoes are completely cooked; you may need to add more chicken stock while cooking, if it evaporates before the potatoes are done. I also add a little parsley when I add the black pepper.