Parmesan Smashed Potatoes
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Great flavorful potatoes!
But I must confess to several alterations - largely to cut the fat. But even so, kids and husband couldn't get enough of it!
Now to the changes -- I used 2/3 the butter called for, I replaced the half-and-half with 1% milk, and I replaced the sour cream with yogurt.
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I don't have a standing mixer so I just used my potato masher and they came out fine. I finished them using a trick I learned from a local diner. I spooned out the portions on a hot griddle and let them get browned on both sides. They go... Read more
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These are not for the diet concious but very good. I did use yogurt for the sour cream and evaporated milk instead of half and half. These will be on my special occasion menu.
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This is very good and I like that there are chunks of potatoes in it. I do admit to lowering the fat too. It tastes just as good. It goes really well with the Turkey Meatloaf.
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I used half the butter and substituted buttermilk for the heavy cream, but kept the sour cream. I wished I had added the melted butter first, then added the warmed buttermilk (as in the America Test Kitchen recipe). That way I could have controlled the amount of liquid better. 1 ½ cups turned out way too watery. Don’t use fat-free butter milk, it separates when heating. I liked the suggestion for evaporated milk. This was not a success for me.