Purple Smashed Parmesan Potatoes

To go with our Ancho-Marinated Wings, I made Purple Smashed Parmesan Potatoes for dinner tonight.  Purple potatoes are so beautiful, but much drier than Yukon Gold Potatoes, which I use to make mashed potatoes on Thanksgiving and Smashed as Good as Mashed Potatoes. 

I purchased my organic potatoes from The Fresh Market.  I read an article recently about how potatoes absorb pesticides in large quantities, so I have been buying organic potatoes.  Canned tomatoes are out too! 

I washed and scrubbed my potatoes before cutting them. 

Purple potatoes are so beautiful on the inside! 

My medium sized pot is the perfect size for 3 pounds of potatoes. 

To some, these potatoes might be unappetizing because of their color, but to me, that's part of their appeal.

Purple Smashed Parmesan Potatoes

Ingredients

3 pounds of purple potatoes -- unpeeled, washed, cut into small pieces
2/3 C grated Parmesan or Romano
1/3 C olive oil
4 T butter
1/4 C fresh basil -- chopped
kosher salt and coarse ground black pepper to taste

Directions

Place the potatoes in a medium or large pot and cover them with water.  Put a lid on your pot, and bring the water to a boil over high heat.  Uncover and simmer for about 15 minutes, until fork tender.

Before draining your potatoes, reserve 2/3 C of the cooking water.  In your pot, using a fork or a potato masher, smash your potatoes with the cheese, olive oil, butter, and basil.  Season with salt and pepper, then add the cooking water until you achieve desired consistency.