2 pounds baby potatoes red sliced in half (they should all be the same size so they cook evenly)
6 tablespoons butter unsalted cut into tablespoons
0.5 cup parmesan grated
0.8 teaspoon salt
0.5 teaspoon pepper black
1 teaspoon chives fresh finely chopped
Equipment
bowl
pot
sieve
slotted spoon
Directions
Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.
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.
