Butter And Parm Squished Potatoes
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
54
Spice
75
Sweetness
40
Sourness
32
mins
Prep time (avg)
7.5
Difficulty
Ingredients:
Directions:
1
Put the potatoes in a medium pot in a single layer
2
Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil
3
Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes
4
Remove the lid, raise the heat and reduce the stock
5
When the stock evaporates, squish potatoes to flatten them a bit with a masher
6
Crisp the potatoes a few minutes on each side, then season with black pepper
7
Stir in the butter and cheese and toss
8
Transfer to a serving dish and serve