Mashed Potatoes, Bolognese Style

Le patate Bolognese

By: Daniel Lucas

Dish: Vegetable
Season: Winter
Source: Marcella Hazan
Servings: 3-4
Need help? Read the guide

Ingredients

  • 2 lb potatoes
  • 6 tbsp. butter
  • 1/2 cup milk
  • Parmigiano Reggiano, shredded
  • whole nutmeg, grated
  • parsley, chopped
  • salt
  • pepper

This recipe is almost verbatim from Marcella Hazan’s recipe. It only differs in that I probably use 3 - 4 time more nutmeg than she calls for because I can’t get enough of it. These potatoes should be served with additional Parmigiano-Reggiano rather than gravy.

Method

  1. Boil water in a large pot.
  2. Peel and cube the potatoes into roughly 1 in sq. cubes.
  3. Once the water is at a raging boil, add potatoes.
  4. Boil until potatoes are tender. 15-20 mins.
  5. Strain potatoes and add back into pot under low heat.
  6. Slowly begin incorporating the milk and cheese into the potatoes. Mix vigorously for a creamy consistency.
  7. Add fresh parsley and serve with additional Parmigiano-Reggiano.

Mashed Potatoes, Bolognese Style

Le patate Bolognese

By: Daniel Lucas

This recipe is almost verbatim from Marcella Hazan’s recipe. It only differs in that I probably use 3 - 4 time more nutmeg than she calls for because I can’t get enough of it. These potatoes should be served with additional Parmigiano-Reggiano rather than gravy.

Method

  1. Boil water in a large pot.
  2. Peel and cube the potatoes into roughly 1 in sq. cubes.
  3. Once the water is at a raging boil, add potatoes.
  4. Boil until potatoes are tender. 15-20 mins.
  5. Strain potatoes and add back into pot under low heat.
  6. Slowly begin incorporating the milk and cheese into the potatoes. Mix vigorously for a creamy consistency.
  7. Add fresh parsley and serve with additional Parmigiano-Reggiano.

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