parmesan smashed potatoes

Ingredients:

1 ½ pounds red potatoes, unpeeled

2 teaspoons kosher salt, divided

1/2 cup half-and-half

3 tablespoons unsalted butter

1/4 cup sour cream

1/4 cup freshly grated Parmesan

1/4 teaspoon freshly ground black pepper

Directions:

Place the potatoes and 1 teaspoon of salt in a large saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, heat the half-and-half and butter.

Transfer the potatoes to a bowl and break them up with a potato masher.

With an electric mixer slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (reserve a few tablespoons). Fold in the sour cream, parmesan, the remaining teaspoon of salt, and pepper.

Check to see if you need to thin the potatoes with more cream and butter. Season, to taste for salt and pepper. Serve immediately or cool completely, cover and refrigerate. Bring to room temperature before reheating in a 350 degree oven uncovered for 20 minutes or until heated through.

Serves 4