Tuscan Potato Mash With Olive Oil And Parmesan Cheese – a delicious recipe with white potatoes, milk, Olive Oil, Parmesan cheese, nutmeg, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash, peel and cut the potatoes in pieces all the same size. Don't wash the potatoes after you cut them so they keep the starch.
2
Put them in a pan with the cold milk and cook over very low heat (don't put a lid on as the milk easily comes up and out of the pan). Check for doneness by inserting the blade of a sharp knife through the potatoes.
3
Shave the parmesan cheese.
4
Drain the potatoes, reserving the milk and keeping it hot. Before the potatoes cool, mash them through a potato ricer or a hand held food mill (DO NOT process them or they will become gluey). Put them in a heat proof bowl or a pan, away from the heat and stir vigourously the olive oil into the potatoes with a wooden spoon. Add the hot milk in a stream until you have the right consistency (go slowly with the milk, it's easier to add a little more if needed then ending up with a very liquid puree).
5
Season with salt, freshly ground WHITE pepper, the parmesan cheese and pinch of freshly grated nutmeg.
6
Keep warm in a bain-marie (don't put the pan directly over heat). Serve as quickly as possible, with a drizzle of olive oil and some grated nutmeg on top.
431
kcal
Calories
27
g
Fat
35
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pounds white potatoes, 2 cups milk, 1/3 cup Extra Virgin Olive Oil, 3 tablespoons Parmesan cheese grated, and more.
Yes, Tuscan Potato Mash With Olive Oil And Parmesan Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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