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Cheesy Crash Hot Potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Ingredients
- 1 lb. small red potatoes
- 5 T. unsalted butter cut into small chunks
- 4 oz. aged Asiago cheese freshly grated
- 3 T. fresh parsley finely chopped
- Salt and black pepper to taste
Instructions
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Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil
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Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
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Once cool enough to handle, place potatoes on prepared baking sheet and using a potato masher at 90 degrees and mash until flat. Leave room between the smashed potatoes so they are not overcrowded.
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Drizzle the top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are golden brown.
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Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.
Recipe Notes
Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes).