by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand1 1/2 pound white potatoes Ask a question about this ingredient
2 cups milk Ask a question about this ingredient
1/3 cup Extra Virgin Olive Oil Ask a question about this ingredient
3 tablespoons Parmesan cheese grated Ask a question about this ingredient
1 pinch nutmeg Ask a question about this ingredient
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.
Ask a question about this stepPut 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.
Ask a question about this stepShave the parmesan cheese.
Ask a question about this stepDrain 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 purée).
Ask a question about this stepSeason with salt, freshly ground WHITE pepper, the parmesan cheese and pinch of freshly grated nutmeg.
Ask a question about this stepKeep 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.
Ask a question about this stepI LOVE adding olive oil to my mashed potatoes, and the addition of cheese sounds delicious.
I LOVE adding olive oil to my mashed potatoes, and the addition of cheese sounds delicious.
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I rarely make mashed potatoes but when I do I always do them with olive oil. This sounds like a great recipe!