I consider Essentials of Classic Italian Cooking by Marcella Hazan the Italian cooking bible. The chapters range from meats to vegetables and desserts that form the basics of Italian recipes. One of the many delicious dishes is the Mashed Potatoes Bolognese style. I choose to highlight this particular recipe because I’m always on the lookout for Italian side dishes, and mashed potatoes compliment meatballs. Try my version, below, with the Lemony Beef Polpette recipe in this blog. If you’ve always thought of meatballs with spaghetti, try them with Italian Mashed Potatoes along with a little wine butter sauce from the pasta recipe drizzled over top. Molto bene!
Italian Mashed Potatoes
Serves 4
The two secrets to creamy, smooth mashed potatoes are—1. Be sure and cook the potatoes until they are completely soft, but not falling apart, and 2. A potato ricer. I’ve made mashed potatoes for years with a hand mixer until I tried a potato ricer, and there is no going back. The ricer will keep the mashed potatoes creamy without the danger of over-mixing and turning them into paste—been there, done that with a hand mixer.
5 russet potatoes
3 Tbsp butter
1/3 to 1/2 cup whole milk
1/3 cup total grated Parmesan and asiago cheeses
1/2 tsp dried basil
salt and white ground pepper to taste
1. Peel potatoes and cut into quarters. Add to pan of cold water, enough to cover all of the potatoes. Heat to boiling. Boil 20 minutes or until potatoes are completely tender. They should be soft, but not falling apart. Drain potatoes thoroughly.
2. While potatoes are cooking, heat butter and milk in a microwave-safe bowl about 40 seconds on high, until warm and butter is melting. Add to a large mixing bowl along with cheeses and basil.
3. Place drained potatoes to a potato ricer and add to mixing bowl. Stir with a wooden spoon and add salt and white pepper to taste. Serve immediately and top with a pat of butter and sprinkle with a little grated Parmesan. (Note if the mixing bowl is stainless steel, you can place the potato mixture in a warm 250 degree oven to keep hot for a few minutes before serving.)