Mashed Potatoes with Parmesan Cheese

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this groaner:

Tony left Rome as a young man. He came to New York where he worked as a
cook in an Italian restaurant near Yankee Stadium. He became an avid
baseball fan and for a brief period, left his job to become an umpire.
Tony soon realized that his real future was in cuisine and he open his
own restaurant near Yankee Stadium. He was very successful and became
renowned for his chicken risotto. He went on to write a cook book titled
"The Rice and Fowl of the Roman Umpire."

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             TODAY'S RECIPE
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When one thinks of side dishes for a classic Italian meal 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 (Purè di Patate al Parmigiano)

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.
Received on Tue Apr 14 18:22:49 2009