Subject: Mashed Potatoes with Parmesan Cheese
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 24 2000 - 11:43:44 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's one for the ol' World Wide Recipes Groan-O-Meter, thanks to
reader "VivianJ915."
An Indian chief was feeling very sick, so he summoned the medicine
man. After a brief examination, the medicine man took out a long,
thin strip of elk hide and gave it to the chief, instructing him to
bite off, chew and swallow one inch of the leather every day. After a
month, the medicine man returned to see how the chief was feeling.
The chief shrugged and said, "The thong is ended, but the malady
lingers on"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
When one thinks of side dishes for a "Classic Italian" menu such as
this week's, one usually thinks of pasta or rice dishes. But
tomorrow's entree is calf's liver, and to my mind that just begs for
mashed potatoes. Here is a version with an Italian twist.
Mashed Potatoes with Parmesan Cheese
1 lb (500 g) boiling potatoes
4 Tbs (60 ml) butter, melted
1/2 cup (125 ml) milk
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and white pepper to taste
A grating of fresh nutmeg
Boil the unpeeled potatoes in enough salted water to cover. When the
potatoes are easily penetrated with a fork, drain and cool just enough
to handle. Peel the potatoes and press through a potato ricer or food
mill. Combine the riced potatoes, butter, and milk in a pan and beat
with a whisk or fork over low heat until the potatoes, butter, and
milk are thoroughly combined. Add the Parmesan, salt, pepper, and
nutmeg and continue to beat over low heat until the cheese is melted
and thoroughly incorporated. Serve immediately, or hold at room
temperature for up to 2 hours and reheat over low heat or in a
microwave oven. Serves 4.
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