Ingredients
- 2 pound sbaby red potatoes, slice d in half (they should all be about the same size so they cook evenly)
- 6 tablespoon sunsalted butter, cut into tablespoon s
- 1/2 cup grated Parmigiano-Reggiano
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh chives, finely chopped (optional)
Instructions
- Bring large pot of salted water to a boil. Cook potatoes until fork tender, about 15 minutes.
- Use a slotted spoon or hand held strainer to transfer cooked potatoes to a shallow bowl or serving dish.
- Reserve hot cooking water.
- Top potatoes with butter, Parmigiano Reggiano, salt and pepper.
- Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total).
- Taste and adjust seasoning if necessary.
- Sprinkle fresh chives over top and serve.
Tips
About Pro Tips My Recipe Box