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

If you want to add more gluten free recipes to your repertoire, Butter and Parm Squished Potatoes might be a recipe you should try. This recipe makes 4 servings with 379 calories, 12g of protein, and 18g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a side dish. Head to the store and pick up parmigiano-reggiano, olive oil, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes.

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