Parmesan Smashed Potatoes and Crash Hot Potatoes are recipes for smashed potatoes. The first recipe is from the Food Network's Ina Garten, and the second is offered by The Pioneer Woman.
For Ina Garten's recipe, place 3 pounds of unpeeled red potatoes and 1 tablespoon of salt in a 4-quart saucepan. Cover with cold water and bring to a boil. Lower the heat, cover the pan, then simmer for 25 to 35 minutes. Drain the potatoes once they are tender. Next, heat 1 1/2 cups of half-and-half and a 1/4 pound of unsalted butter in a small saucepan.
In an electric mixer with a paddle attachment, mix the potatoes on a low speed to break them up. Slowly add the hot butter and cream to the potatoes. Next, fold in a 1/2 cup of sour cream, 1/2 cup of Parmesan, 2 teaspoons of salt and a 1/2 teaspoon of black pepper.
For the Pioneer Woman's recipe, bring a pot of salted water to boil. Cook 12 small whole potatoes in the water until they are fork-tender. Generously drizzle olive oil on a sheet pan and place the tender potatoes on the sheet, leaving plenty of room between each. Gently press on each potato until it is slightly mashed. Rotate the masher 90 degrees and mash again.
After brushing the tops of the mashed potatoes generously with olive oil, sprinkle them with salt, pepper and rosemary to taste. Bake in a 450 degree oven for about 25 minutes.