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  Parmesan Smashed Potatoes
   Vegetables
   barefoot contessa
   2/7/2008
Ingredients:
3 pounds red potatoes, unpeeled
1 T plus 1 tsp salt
1 1/2 cup half & half
1/4 pound unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 tsp pepper
Instructions:
1. Place potatoes & 1 T salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, & simmer uncovered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
2. In a small saucepan, heat the half & half & butter.
3. Put the potatoes in the bowl of an electric mixture fitted with a paddle attachment & mix them for a few seconds on low speed to break them up. Slowly add the hot cream & butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand).
Fold in the sour cream, Parmesan cheese, the remaining salt & pepper; taste for seasoning & serve immediately.

If the potatoes are too thick, add more half & half & butter.
Serves 6 to 8

To reheat, place the smashed potatoes in an oven-proof baking dish & sprinkle with 2 T of Parmesan cheese. Bake at 400 degrees for 20 to 30 minutes, or until the top is browned & the potatoes are heated through.
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