Romano Potatoes
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Romano Mashed Potatoes
From Nick Stellino's Mediterranean Flavors
Serving Size : 6
2 pounds Russet potatoes, peeled and quartered
6 tablespoons freshly ground Pecorino Romano cheese
1/4 teaspoon black pepper
1/4 cup cream or milk
3 tablespoons chopped fresh Italian parsley
Put the potatoes into a large saucepan with enough
water to cover by several inches
Cover the pan and bring to a boil over high heat. Once the
water reaches a boil, uncover, reduce the heat to medium-low
and cook for 15 to 20 minutes, until the potatoes are so soft
they will break with pressure from the back of a spoon. Drain
well and return the potatoes to the pan.
Add the cheese, black pepper, cream or milk, and parsley
and beat with an electric mixer until creamy. The potatoes are
ready to serve.
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