The Asiago cheese makes *all* the difference in these quick & easy smashed taters! They add a nutty flavor to the dish & when you top everything off with butter and fresh parsley, you’ll think you’re in heaven!

Serves 4

Ingredients:

• 1 lb. small red fingerling or Yukon Gold 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

Tip: If you don’t have a potato masher you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Use a sturdy item, one that won’t crack, from the pressure of pushing down on the boiled potatoes).

Instructions:

1. Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil.
2. Boil a large pot of salted water (about 1 T.) and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
3. Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded.
4. Top each potato with butter and half the Asiago cheese and fresh parsley. Place in preheated oven and bake for 20-25 minutes, or until potatoes are nicely browned.
5. Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.

This recipe is one that’s been adapted by one created (and applauded & repeated dozens upon dozens of times) by Ree Drummond, The Pioneer Woman. http://thepioneerwoman.com/cooking/crash-hot-potatoes/