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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 6 pounds large Yukon Gold potatoesscrubbed, peeled and cut into large chunks
- Kosher salt
- Pepper
- 1 1/2 sticks unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 1/4 cups freshly grated Parmigiano-Reggiano cheese
Method
- In a pot, cover the potatoes with water; bring to a boil.
- Add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes.
- Drain.
- Meanwhile, in a saucepan, combine the butter, cream and milk; bring to a simmer.
- Add the cheese and let stand for 1 minute; whisk until smooth.
- Pass the warm potatoes through a ricer into the pot.
- Fold in the Parmesan cream.
- Season generously with salt and pepper and serve.
