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Rosemary Parmesan Puree

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Ingredients for 4 servings:

  • 500 g potatoes
  • 400 ml milk, warm
  • 1 sprig(s) rosemary
  • 150 g Parmesan
  • 1 pinch of nutmeg
  • Salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Mashed potatoes with Parmesan and rosemary

Boil the potatoes until tender (25–40 minutes, depending on their size). Finely grate the Parmesan cheese. Mash the peeled potatoes or press them through a ricer and mix with the Parmesan cheese. Then slowly add the milk, stirring constantly, until the desired consistency is reached. Season with nutmeg, salt, and pepper. Add the rosemary to the puree to taste and blend with a hand blender. This pairs perfectly with Italian meat dishes and my Puttanesca Serrano-Cured Beef Fillet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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