Serves 4-6

Ingredients

2 pounds baby red potatoes, sliced in half (make sure they’re all about the same size)
6 tablespoons unsalted butter, cut into tablespoons
½ cup freshly grated Parmigiano Reggiano
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon fresh chives, finely chopped (optional)

Directions

1. Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.

2. Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water. Top potatoes with butter, Parmigiano Reggiano, salt and pepper. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total). Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve.