Ingredients

2 pounds Russet potatoes, peeled and quartered

3/4 teaspoon salt 1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons freshly grated Parmigiano Reggiano cheese

1/4 cup sour cream

3 tablespoons chopped fresh chives

Pure Di Patate All Ungherese

Serves 4 to 6

Put the potatoes into a large saucepan with enougjh cold water to cover by 2 inches. Cover the pot and bring to a boil. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook for 15-20 minutes, until the potatoes are so soft they will break with the back of a spoon. Drain well and return the potatoes to the saucepan. Mash the potatoes well, add all the other ingredients and mix with a sturdy, wooden spoon.