Best Parmesan Garlic Smashed Potatoes Recipes

GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE

Steps:

• Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
• Boil Method: Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.
• Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
• Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
• Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
• Season with a little extra salt and parsley, and serve immediately.

GARLIC-PARMESAN SMASHED POTATOES

Steps:

• Place potatoes in 3 1/2- to 4-quart slow cooker. Stir in garlic, butter, salt, pepper and water.
• Cover and cook on high heat setting 4 to 6 hours or until potatoes are tender.
• Do not drain potatoes. Mash potatoes slightly with potato masher. Add half-and-half and cheese; continue mashing until desired consistency and some lumps remain. Stir in basil just before serving. Potatoes will hold on low heat setting up to 2 hours.

PARMESAN GARLIC SMASHED POTATOES

Steps:

• Wash potatoes and cut in chunks. Load into a large pot, add the garlic, and just barely cover with water.
• Bring to a boil and simmer 10-15 minutes or until tender. Drain.
• Put half the butter, half the parsley, and half the Parmesan onto the potatoes along with salt and pepper as desired. Smash and stir.
• Add the rest of the butter, parsley, and Parmesan. Smash and stir again until the potatoes are well broken up and the cheese is well mixed inches.
• Redskin potatoes shouldn't need any milk, but if you used a drier-fleshed type add milk as required.