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["In a large skillet on high heat; saute the diced chorizo turning often until it crisps up and gets crunchy and the fats render out a bit. Remove from heat and set aside.", "In a large stockpot filled with water; add the cleaned and scrubbed potatoes (skin on) and boil until cooked through and fork tender. Drain and keep warm.", "While the potatoes are hot to warm, you need to ""rice"" them using your ricer until they are all shredded nice and thinly.", "Note: Leave the skins on as they are thin and the ricer will push the potato right through leaving the skins behind.", "I use my potato ricer for making delicious gnocchi pasta. I always rice my potatoes for mashed potato recipes; this creates the best texture, both smooth and creamy with no lumps!", "Once the potatoes are all riced and in the pot; add a good amount of the stock and a splash or two of the milk and place on medium heat and stir this with a wooden spoon until well blended and the liquid dissolves a bit.", "Add in the crisped chorizo and any rendered fat into the potato mixture and mix in well.", "While still on the heat add in the grated crotonese cheese and mix well and taste for flavor, etc.", "Season at this point with a bit of salt (if needed, both cheese have a good amount of salt flavor built in) and a healthy amount of black pepper to taste.", "Add in a small amount of the parmigiano-reggiano cheese to taste and drizzle a good dose of olive oil at this point and continue blending.", "Remove from the heat and add in the chopped parsley and blend well.", "Plate and serve immediately while steaming hot; drizzle with olive oil and add more parmigiano-reggiano cheese per serving if desired."]
