All Simple Vegetable Recipes

Italian Mashed Potatoes With Parmesan



This italian mashed potatoes dish makes the perfect side dish to legato alla Veneziana (liver and onions); another option is with fegatini di polio alla salvia (chicken livers with sage).


Serves 4

  • 1 lb (450 g) potatoes, boiled in their skins

  • 8 tbs milk

  • 11/2 oz (40 g) butter

  • 1 oz (25 g) Parmesan, freshly grated

  • salt to taste

  1. When cooked, peel the potatoes and puree through a Moult legume into the top deck of a double boiler.

  2. In a separate pan bring the milk to the verge of boiling. Start beating the potatoes with a whisk, adding half the butter and 2 or 3 tbs milk at a time.

  3. When you have added half the milk, beat in the grated cheese. When the cheese has been well incorporated into the potatoes resume adding the milk and the rest of the butter without ceasing to beat, except to rest your arm for an occasional few seconds.

  4. The potatoes should become a very soft, fluffy mass, a state that requires a great deal of beating and as much milk as the potatoes will absorb without becoming too thin and runny.

  5. As you finish adding the milk, taste and check the salt.

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