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RECIPES:
SIDE
DISHES - RICE and POTATO
Puree of Yukon Gold Potatoes with Parmesan
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Puree of
Yukon Gold Potatoes with Parmesan |
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Buttery texture
and added flavor of Parmesan...
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8
large |
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Yukon Gold potatoes (3½ to 4 lbs.
total), peeled, quartered, and rinsed |
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2
tsp |
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Kosher salt; more to taste |
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1½
cups |
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milk; more if needed |
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½
cup |
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heavy whipping cream |
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½
cup |
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unsalted butter, at room temperature |
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½
cup |
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freshly grated Parmigiano Reggiano |
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freshly ground black pepper to taste |
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1 |
Put the
quartered potatoes in a large saucepan with
enough cold water to cover. Partially cover the
pot and bring to a boil. Uncover, add the salt,
and reduce the heat so the water boils gently.
Cook until the potatoes are tender when pierced
with a fork, 10-12 minutes. |
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2 |
Meanwhile,
heat the milk and cream on the stovetop or in a
microwave until hot but not boiling. Drain the
potatoes and return to the warm pan over low
heat for 1 minute, shaking the pan to dry the
potatoes thoroughly. Use a potato masher to mash
the potatoes. Blend butter and Parmigiano into
the potatoes. Gradually add the milk mixture
until the purée is as soft and moist as you
like. Add salt and pepper to taste. |
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3 |
Serve
immediately or keep warm in the top of a double
boiler (or in a heatproof bowl set over a pan of
simmering water). |
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Servings: 8 |
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Recipe Source |
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Fine Cooking |
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