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Purea di Patate al Parmigiano | Potato Puree’ with Parmigiano

Last fall, I spent quite a bit of time in Emilia Romagna, the world’s food capital and home to Parmigiano Reggiano. While we were there, we visited the 4 Madonne Parmesan factory. I asked the tour guide if she ever grew tired of eating Parmesan, and she replied,  “that would be impossible”! In fact, she eats it and cooks with it every day. One of her favorite comforts food is this simple potato puree’. She admitted she always makes extra to make Crochette di Patate, potato croquettes. Have a beautiful glass of Capitoni’s Orcia Riserva to complement this yummy dish.

Receipt Date: May 18, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

3 pounds Boiling Potatoes: Yellow, Red, Yukon, or New Potatoes

4 tablespoons Butter, use Miyoko's European Cultured Butter to make this vegan.

1/3 cup Whole Milk, or non-dairy substitute, I use Oatly

1/2 cup Parmesan, grated. Use Violife Parmesan to make this vegan.

1/8 teaspoon Nutmeg, grated

Sea Salt, to taste

Directions

Put the potatoes in a large pot and cover them with cold water.
Bring the water to a boil and cook until the potatoes are fork-tender, 35-45 minutes.
Drain and let cool.
Once the potatoes are cool enough to handle, peel them and put them through a potato ricer.
Heat the butter and milk in a saucepan over low heat. Stir in the potatoes, nutmeg, and cheese. Season with sea salt if needed.
Beat the potatoes with a hand mixer until soft and fluffy
Serve immediately.

Additional Pairings

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