Smashed red potatoes with basil & Parmesan from Fine Cooking Annual, Volume 1: A Year of Great Recipes, Tips & Techniques by Fine Cooking Magazine

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Notes about this recipe

  • IowanCorn on May 04, 2024

    Somewhere between mashed potatoes and potato salad - you need to be careful not to mash it too much or it will get gluey. A nice taste, nevertheless, although I would up the basil amount. I already lowered the parmesan to 1 cup, which is more than enough, as I was afraid it would overpower the rest of the flavors.

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