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Garten loves to give a new twist to a classic dish, and her Parmesan smashed potatoes are no different. Her recipe involves smashing the potatoes with an electric mixer, a great time-saving technique.
Overall, thanks to Garten's recipe, I'll keep a lemon handy anytime I want to make mashed potatoes. This story was originally published on November 15, 2022, and most recently updated on November ...
Ina Garten's Parmesan Smashed Potatoes by Ina Garten When it comes to mashed potatoes, Garten doesn’t skimp on the good stuff. These spuds are all dolled up with half-and-half, butter, sour ...
Garten's Parmesan smashed potatoes, which serve six to eight people, feature red potatoes, unsalted butter, half and half, sour cream, and freshly grated Parmesan cheese. This dish blew us away.
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
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Ina Garten cooks her fgrits with roquefort, half-and-half and butter for for a full 50 minutes, until they’re smooth and creamy. Get the recipe: Ina Garten's Creamy Blue Cheese Grits Quentin Bacon
Garten's potato-fennel gratin is such a creamy and satisfying dish, with perfectly cooked potatoes and a deliciously cheesy cream thanks to the Gruyère. The sautéed fennel also adds a lovely ...