Mashed potatoes with mozzarella

Votes: 10

Time: 45 min.
Complexity: easily
Servings: 8

Make Italian-style mashed potatoes for a holiday side dish, infused with the wonderful flavors of garlic and rosemary—the spices are cooked along with the potatoes and then removed from the pan. But the real star of this mashed potato is the gooey cheese. Add grated Parmesan and mozzarella to the hot potatoes and stir until the mashed potatoes are creamy and gooey. Serve with holiday meat or poultry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.1 kg potatoes, peeled and chopped
3 sprigs of fresh rosemary
2 cloves garlic, peeled and crushed
1.5 cups heavy cream, warm
1/4 cup extra-virgin olive oil
450 g fresh mozzarella, grated
1 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the potatoes, rosemary, and garlic in a large saucepan and cover with cold water. Add a handful of salt and bring to a boil over medium-high heat. Cook until tender when pierced with a fork, about 15 minutes. Drain thoroughly and remove the rosemary sprigs.
Over the same pan, press the potatoes and garlic through a potato masher. Add the warm cream and olive oil. Return the pan to low heat and stir with a silicone spatula. Add the mozzarella, Parmesan, and 0.5 teaspoon of salt and continue stirring until the mixture is hot and the cheese is melted, about 5-10 minutes. Serve the mashed potatoes hot.

Categories:

recipe / Main courses / Side dishes / Vegetables and mushrooms / Potato dishes / Mashed potatoes / Giada De Laurentiis

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