Butter and Parm Squished Potatoes

1. 1

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

2. 2

   Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil.

3. 3

   Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes.

4. 4

   Remove the lid, raise the heat and reduce the stock.

5. 5

   When the stock evaporates, squish potatoes to flatten them a bit with a masher.

6. 6

   Crisp the potatoes a few minutes on each side, then season with black pepper.

7. 7

   Stir in the butter and cheese and toss.

8. 8

   Transfer to a serving dish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.