2 pounds Russet potatoes, peeled and quartered
1 large shallot (2 ounces), peeled and quartered
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cold butter, cut into pieces
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 tablespoons freshly grated Percorino Romano cheese
Pure Di Patate Speziate
Serves 4 to 6
Put the potatoes and the quartered shallot into a large saute pa with enough cold water to cover by 2 inches. Cover the pot and bring to a boil. Once the water reaches the boil, uncover, reduce the heat to medium-low and cook for 15-20 minutes, until the potatoes and shallot are so soft they will break with pressure from the back of a spoon. Drain well and return the potatoes and shallot to the pan. Mash the potatoes with the shallot, micing well to incorporate the shallot throughout. Add the remaining ingredients and mix well with a wooden spoon. Serve immediately.
To save time when preparing this recipe, keep some herb/butter mixture on hand in the freezer. Simply stir the chopped herbs into room temperature butter, shape into a log and wrap with plastic wrap. Place in a freezer bag and freeze for up to 2-3 months. To use, remove from the freezer, thaw in the refrigerator, cut into chunks and stir into hot mashed potatoes along with the cheese, salt and pepper.