Mashed Potatoes with Parmesan Cheese

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

A customer in a bakery was observed carefully examining all the
rich-looking pastries displayed on trays in the glass cases. A clerk
approached him and asked, "What would you like?"

He answered, "I'd like that chocolate-covered, cream-filled doughnut,
that jelly-filled doughnut, and that cheese Danish." Then with a sigh he
added, "But I'll take an oat-bran muffin."

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             TODAY'S RECIPE
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When one thinks of side dishes for a traditional Italian meal, one
usually thinks of pasta or rice dishes. Potatoes are eaten widely
throughout Italy, and here is a classic example of how Italian cooks put
a unique twist on them.

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 potatoes, butter, and milk in a pan and beat with a
whisk or fork over low heat until thoroughly combined. Add the remaining
ingredients 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.
Received on Tue Jul 29 18:49:14 2008