Potato purée (classic version)
13 recipes
Puree without butter
ingredients
servings
2
Whitefleshed potatoes
500 grams
Parmigiano cheese
20 grams
Nutmeg
1 teaspoon
Iodized salt
to taste
Full fat milk
20 mL
first courses from Italy
Puree without butter
Puree without butter
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
revised by Potato purée (classic version)
translated by
Italian
with 
description
a slightly lighter purée
preparation
step 1
First I wash the potatoes in white paste and place them, complete with peel, in a pot together with plenty of cold salted water then, once the boil has been reached, I leave it to cook for about 30-40 minutes
step 2
Once the potatoes are uniformly cooked (I try to pierce them with a fork to make sure they are cooked even in the middle) I immediately peel them and crush them with a vegetable marrow.
step 3
At this point I transfer the mashed potatoes in a non-stick saucepan, I light the fire and add the previously heated milk and the grated nutmeg
step 4
When the milk has absorbed completely, I turn off the heat, add the butter and the parmesan and manteco until the two ingredients are completely absorbed
step 5
Finally I add salt and serve immediately
step 6
If you want to discover the secrets for a perfect mashed potato take a look at the article dedicated to my blog, enjoy your meal!
