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.

Comments

Nicola's Fisk

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How did I miss putting this recipe on here years ago?! There are several versions. The original here is from the Swedish classic Sju Sorters Kakor. For presentation it is baked in a special ribbed pan - widely available and not expensive - called a Swedish/Rehrucken/Almond cake loaf pan. They are about 4.75 x 12.25 inches & 2 inches deep. It also works in a similarly sized baking dish or cake round, you just won't have the ribbed design. Prepare cake pan with a light coating of oil or oil spray, as you want to be able to invert it after baking to present it with the pattern. Sprinkle sliced almonds into the bottom of the pan before pouring the batter into it. Recipe: Beat together until light and fluffy = "vit och skummig": 2/3 c - 1 1/4 c unbleached cane sugar (depending on how sweet you want it) 1/2 c softened unsalted butter Beat in, one at a time: 1 egg & 2//3 c milk OR 2 eggs Combine the dry ingredients: 1 1/2 t almond e...

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