Pasticcio delicious with Tortiglioni
first courses from Italy
Potato purée (classic version)
Potato purée (classic version)
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Classic version of the delicious potato mashed potatoes. Do I prepare this for you, and you?
preparation
step 1
First, I wash the white dough potatoes and place them in a pot together with plenty of cold salted water, then let them cook for about 30-40 minutes after boiling.
step 2
Once the potatoes are cooked evenly (I try to squeeze them with a fork to make sure they are cooked even in the center) the peels immediately and crush them with a passapatate
step 3
At this point I transfer the potatoes crushed into a non-stick casserole, light the fire and unite the previously heated milk and grated nutmeg
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step 4
When the milk is fully absorbed I turn off the fire, add the butter and the parmesan and manteco until full absorption of both ingredients
step 5
Finally adjust salt and serve immediately
step 6
If you want to discover the secrets of a perfect potato purée from a glance at the article dedicated to my blog, good appetite!