Butter and Parm Squished Potatoes

Name: Butter and Parm Squished Potatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps butter; 473 milliliters chicken stock; 2 Tbsps extra-virgin olive oil; 118 milliliters shredded Parmigiano-Reggiano, 2 handfuls; 907 grams About baby Yukon gold potatoes

Butter and Parm Squished Potatoes might be just the side dish you are searching for. One portion of this dish contains around 13g of protein, 18g of fat, and a total of 336 calories. This recipe serves 4. A mixture of pepper, parmigiano-reggiano, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Put the potatoes in a medium pot in a single layer.

Ingredients you will need

Potato

Equipment you will use

Pot

Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Potato

Stock

Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.

Ingredients you will need

Black Pepper