Shelly's Recipe

ITALIAN MASHED POTATOES with Variations

Category: Potatoes

3 lb thin-skinned potatoes
1 cup milk - (about)
1-2 tbsp minced garlic
1/2 cup olive oil
1/2 cup grated Romano cheese
1/2 cup minced fresh basil leaves or parsley
1/8 tsp paprika or cayenne
Salt and pepper to taste

In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil. Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.

Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power [100%] until steaming, 1 to 2 minutes.)

Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Add salt and pepper to taste. Serves 6 to 8


Variations: Prosciutto Mashed Potatoes: Follow recipe for Italian Mashed Potatoes, stirring 1/2 cup finely chopped prosciutto (1 1/2 oz) into mixture in step 4.

Chive Mashed Potatoes: Follow recipe for Italian Mashed Potatoes (preceding), stirring 1/2 cup thinly sliced chives into mixture in step 4.

Tomato Mashed Potatoes: Follow recipe for Italian Mashed Potatoes (preceding), stirring 3/4 cup chopped drained oil-packed dried tomatoes into mixture in step 4.

Comments: If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven on full power (100%), stirring occasionally, until hot, 5 to 7 minutes. Or bake, covered, in a shallow 1 1/2- to 2-quart casserole in a 325 degree oven (350 degrees if baking with a turkey at that temperature ), stirring once after 30 minutes, until hot in the center, 40 to 50 minutes total.