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Mashed Potatoes with Milk and Parmesan Cheese, Bolognese Style

Well I put this off as long as possible. I have never prepared mashed potatoes before in my life. I haven't eaten mashed potatoes in, oh, likely more than twenty years. I don't care for mashed potatoes. I think this is the only mashed potato recipe in the book - and I get it.

This mashed potato recipe is very easy to prepare. Ingredients below, including some Parmesan cheese and a bit of nutmeg.

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The recipe calls for the use of a double boiler. The potatoes are cooked, put into the top part of the double boiler over the melted butter and mashed. I used a potato ricer. Hot milk is added in small amounts as the potatoes are whisked; the Parmesan cheese is added, then more milk until the potatoes become fluffy, but before they become thin & runny. Add some salt & nutmeg and serve at once.

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The final result below. Fluffy enough, for you?

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What I liked about this recipe:

Ho, hum. Gotta be one of the easiest recipes I've prepared.

I should also add that my 92-year-old mother-in-law liked the final result a lot - and she's prepared tons of mashed potatoes in her life.

What didn't I like about this recipe:

It's mashed potatoes.

Will I make it again?

Well, I will if I am asked, as I almost certainly will be.

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This page contains a single entry from the blog posted on February 16, 2011 6:00 AM.

The previous post in this blog was Sautéed Mushrooms with Olive Oil, Garlic, and Parsley, Two Methods.

The next post in this blog is Pan-Roasted Potatoes with Anchovies, Genoa Style.

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