| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boiling potatoes |
| 3 |
tb |
Butter |
| 1/2 |
c |
Milk |
| 1/3 |
c |
Freshly grated Parmesan cheese (Parmigiano Reggiano, please don't substitute!) |
|
|
Salt to taste |
|
|
Ground pepper to taste |
INSTRUCTIONS
Make mashed potatoes in the normal way--using a whisk to beat the potatoes
while adding the milk and butter a little at a time. When half the milk and
all the butter is incorporated add the grated cheese. When the cheese has
been incorporated continue adding the remaining milk until the potatoes are
fluffy. Be careful at this point as you don't want the potatoes to be
runny. When you are ready to serve you can add some hot milk. Oh yes, the
potatoes should be in the top of a double boiler while you are beating
them.
Posted to FOODWINE Digest by Peter Palmieri <palmieri@CYBERNEX.NET> on Nov
21, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”