Mashed Potatoes “Parmigiane”

Pure’ di Patate alla Parmigiana

Cooking With Nick Stellino
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Ingredients:

3 ½ pounds potatoes, peeled and cut into even sized 2 to 3 " chunks.
1 Tablespoon Kosher salt
1 Recipe for Parmesan Bechamel Sauce

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Printable Version
Bring a large pot of boiling water to a boil. (Enough to cover the potatoes by at least 2 inches). Add salt and potatoes.
Cook for approximately 20 minutes. (After 15 minutes, check for tenderness (you want them soft enough to easily mash but not falling apart).
Strain the potatoes and return to pot.
Rice (using a ricer) or mash the potatoes. Stir in the warm Béchamel and the basil
Taste. At this point, if you would like additional richness, cut in 2 Tablespoons of butter, stir well. Salt and pepper to taste.
Chef’s Tip:
These can be served as is. OR, for a secondary presentation, you can spoon the prepared mashed potatoes into a gratin dish. Sprinkle the top with an additional 2 Tablespoons of Parmesan and broil for 2 to 3 minutes, until top is golden brown. This adds nice color and an additional texture (crunch) to the potatoes.
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