Florentine potatoes

Yield: 1 Servings

Measure Ingredient
1 pounds Boiling potatoes
3 tablespoons Butter
½ cup Milk
⅓ cup Freshly grated Parmesan cheese (Parmigiano Reggiano, please don't substitute!)
\N \N Salt to taste
\N \N Ground pepper to taste

Make mashed potatoes in the normal way--using a whisk to beat the potatoes while adding the milk and butter a little at a time. When half the milk and all the butter is incorporated add the grated cheese. When the cheese has been incorporated continue adding the remaining milk until the potatoes are fluffy. Be careful at this point as you don't want the potatoes to be runny. When you are ready to serve you can add some hot milk. Oh yes, the potatoes should be in the top of a double boiler while you are beating them.

Posted to FOODWINE Digest by Peter Palmieri <palmieri@...> on Nov 21, 1997

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