SMASHED PARMESAN POTATOES

- 3 pounds red-skinned potatoes, unpeeled, quartered
- â…” cup freshly grated Parmesan cheese
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions:
I love mashed potatoes as much as the next person, but most recipes take a long time—and a lot of elbow grease —to make. So I smash the unpeeled, cooked potatoes with a fork to save time, and I add olive oil and Parmesan cheese to make them rich and velvety. And that’s it!
- Put the Potatoes in a large pot with water to cover by at least 2 inches. Cover and bring the water to a boil.
- Continue boiling until the potatoes are tender, about 15Â minutes. Drain, reserving Âľ cup of the cooking liquid.
- Return the potatoes to the pot. Coarsely mash the potatoes with a fork, adding enough of the reserved cooking liquid to moisten. Stir in the Parmesan cheese and the oil. Season to taste with salt and pepper and serve.