Puré de Papa con Parmesano
A kilo of potatoes boiled in their skins, peeled hot and mashed with butter, cream, hot milk and a cup of parmesan. Half an hour, six servings.
Servings: 6
Calories: 228kcal
Ingredients
- 1 Kg potatoes a floury variety; waxy ones go gluey
- 1 cup parmesan cheese grated
- 200 ml hot milk hot, not cold
- 50 g cream about 3 tablespoons
- 2 liters water for boiling
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Put the potatoes in a pot with 2 litres of water and salt to taste. Bring to a high heat, and once it boils, turn it down, cover and cook for 15 to 20 minutes, until a knife slides easily into a potato.
- Drain and peel them while they are still hot.
- Put them in a bowl and mash them with the butter, using a masher or a fork.
- Add the cream for smoothness and stir.
- Add the hot milk and mix it in.
- Last, add the parmesan, salt and pepper to taste, and stir again until everything comes together.
- You can finish it with parsley, cooked bacon or whatever you like.
Notes
The milk goes in hot. Cold milk drops the temperature of the potato and the mash turns stiff and pasty as it cools, which is the single most common way this goes wrong.
Boiling the potatoes whole and in their skins keeps the water out of them, which is why they are peeled afterwards rather than before. Hold them in a cloth; the skin comes away in strips.
A masher or a fork, never a blender. Potato worked in a machine releases its starch and turns to glue within seconds.
Nutrition
Calories: 228kcal | Carbohydrates: 32g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 704mg | Potassium: 779mg | Fiber: 4g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 33mg | Calcium: 280mg | Iron: 1mg