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11-03 Italian Mashers

Another variation on mashed potatoes-


Italian mashers:
Bring salted water to a rolling boil.
Prepare:
a bowl of ice water.
1 lb potatoes, peeled and cut into chunks
1 c fresh basil leaves
Boil basil leaves for 10 -15 seconds, NO MORE!
Remove immediately with slotted spoon and plunge into ice water bowl.
Remove and drain and set aside basil.
Add potatoes to boiling water and cook until tender.

In small saucepan, heat
1/2 c milk & marscapone, or use whole milk, half & half, cream...
1/3 c Parmesan, shredded
until simmering, add in basil and process with immersion blender until smooth.

Drain cooked potatoes, reserving some cooking water.
Mash potatoes and slowly add the cheese sauce, mashing or blending as you go.
Salt and pepper to taste, add cooking water if more moisture is needed.
Make as smooth or as chunky as you'd like. Sprinkle on more Parmesan to serve.
Try with pesto or sun-dried tomatoes on top.
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