Parmesan Smashed Potatoes

OK. This is in honor of Courtney's new "Sunday Share". A friend turned me on to this recipe a couple of months ago when she asked me to make it for a ward luncheon. I was hooked. Super easy and way yummy. The only variation that I make is that I don't put it in a mixer but rather smash it by hand. (Caution...this recipe is not for the calorie-conscious!)

3 lbs red potatoes
1 T kosher salt
1 1/2 C half-and-half
1/4 lb unsalted butter
1/2 C sour cream
1/2 C freshly grated Parmesan cheese
1/2 tsp freshly ground black pepper

Place the potatoes and 1 T of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25-35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, heat the half-and-half and butter.

Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, parm cheese, the 2 tsp salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Serves 6-8

Enjoy!!