The Art of Cookery: Mashed potatoes - Italian Mashed potatoes from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


VEGETABLES


Purè di patate
(Mashed potatoes)
  • Preparation time: 15 minutes.
  • Cooking time: 45 minutes.
  • One kg potatoes
  • One litre milk
  • Salt
  • 40g butter.

 
Boil the potatoes until cooked, peel and pass through a potato ricer, or mash well. Warm the milk in a pan and add the potatoes to it. Cook slowly for ten minutes, stirring continuosly; taste for salt and add more milk if necessary(a purée should be neither too runny nor too thick). Finally, add the butter, stir through and serve hot.
 
Purée can be reheated too: beat an egg and mix through the potatoes with some grated Parmesan and some chopped up bacon. Put into a buttred oven-proof dish and dust with breaderumbs. Cook in the oven at 180° C for fifteen minutes.

 
 
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