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A Parmesan and Olive Oil Mash

Recipe information

  • Yield

    enough for 4

Ingredients

mashing potatoes – 1 pound (450g)
olive oil
finely grated Parmesan – a large handful

Preparation

  1. Peel the potatoes and steam or boil them. When they are tender, drain them, then leave for three or four minutes in the empty pan covered with a kitchen towel. Mash them, either by hand or using an electric mixer, beating in a couple of tablespoons of olive oil and then the grated Parmesan. The mash should be smooth and slightly glossy.

Tender
TagsPotatoRoot VegetableVegetableParmesanCheeseDairySideDinnerVegetarianGluten FreeNut FreeEasyCookbooks
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