A slightly modified version of a recipe from The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter 1999
3 lb red potatoes, unpeeled
1 Tablespoon plus 2 tespoons kosher salt
1 ½ cups half-and-half
4 oz unsalted butter
½ cup sour cream
½ cup freshly grated Parmesan cheese (I used more like ¾ cup and I might try it with a very strong cheddar or a mix of the two)
½ teaspoon freshly ground black pepper
Scrub potatoes then place in a saucepan large enough to allow the potatoes to be covered by cold water.
Place saucepan over high heat and bring to boil.
Lower the heat and simmer until the potatoes are tender and drop from a fork (about 25 to 30 minutes).
Meanwhile, in another saucepan heat the half-and-half and the butter.
Drain the potatoes and place in the bowl of a mixer fitted with a sturdy mixing device (like a Kenwood K-mixer or dough hook).
Mix the potatoes at slow speed to break them up thoroughly.
Slowly add the butter & half-and-half mixture with the mixer still running.
Spoon the smashed potatoes back into the large saucepan.
If you are not going to complete and serve the potatoes immediately keep the saucepan warm over the lowest heat, stirring occasionally to prevent the potatoes from catching. If the smashed potatoes begin to dry out add a little warmed half-and-half.
When ready to serve, fold in the sour cream and Parmesan cheese.
Season the smashed potatoes to taste with the salt and pepper.
Transfer to a warmed serving dish and serve immediately.
(The potatoes are mashed but with some pieces of whole potato remaining – they are not smooth and creamy).