About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sauteed Early Peas with Olive Oil and Proscuitto Florentine Style | Main | Potato Croquettes with Crisp-Fried Noodles »

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.

Comments (4)

I got this recipe from Marcella's "Classic Italian Cookbook", the predecessor of "Essentials". It is the ONLY way to prepare mashed potatoes, but I take some liberties with it. First, I use Pecarino Romano rather than Parmigiano Reggiano. Second, I add a handful of chopped garlic near the end to make garlic Italian mashed potatoes. Goes especially well with the sauteed chicken livers or the chicken alla diavolo.

Doug, I am ready to plant my face right into that plate! And yes, they are beautifully fluffy.

Once in Parma, I was looking forward to this as a contorno but I was worried about eating too much that day. An elderly woman, who was the tiniest woman I have ever seen, devoured a huge portion of this, all the while merrily spooning additional parmiggiano reggiano onto the potatoes. I swear she had to have been in her nineties and looked to be in perfect health. Let's just say I ate up after that!

Marcella has a recipe for this with zucchini. It is fantastic, but I can't recall which book it is in.

Marcella Hazan:

My compliments Doug for cooking well something you don't love. This is an amazing group. I have never before known someone who didn't like mashed potatoes(good mashed potatoes), or tomatoes, and this group has both of them.

Joseph Chiaravalloti, allow me please to be dismayed at your variation. Romano instead of Parmigiano? Ouch! Garlic? Ouch again! We don't make garlic mashed potatoes in Italy.

Rich D:

Is that a canister of pre-grated parm in your pictue? I can't believe Marcella didn't call you out on that. My favorite quote from one of her books is something like "You might as well use sawdust. It it tastes the same and is cheaper."

Love your blog. Keep cooking.

Deborah responds for Doug:
No Rich, that is a box of sea salt. Doug is a purist. No way would he be using the green shaker can. And I agree with you, that is a favorite Marcellaism of mine, too.

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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 Sauteed Early Peas with Olive Oil and Proscuitto Florentine Style.

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