1 ingredients:
6 medium boiling potatoes (about 1 1/2 lb),
1 peeled & quartered
3 tbsp freshly grated parmigiano-reggiano, cheese
1/2 tsp salt
1/8 tsp freshly ground pepper
1/2 cup warm milk
A Recipe for
Parmesan Mashed Potatoes (Puree Con Parmigian
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This Recipe for Parmesan Mashed Potatoes (Puree Con Parmigian is one of thousands in the Recipes-to-go Cheese Cookbook.
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
If you enjoy this Parmesan Mashed Potatoes (Puree Con Parmigian Recipe - you should enjoy the recipe collections you can find on the websites below:
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
This is a recipe for Parmesan Mashed Potatoes (Puree Con Parmigian from the recipe cookbook of Recipes-to-go (Cheese)
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Never eat more than you can lift. |
| Miss Piggy |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Servings: 4
DIRECTIONS:
In a saucepan, combine the potatoes and salted water to cover
generously. Bring to a boil over moderate heat. Cover, reduce heat to
low and simmer until tender, about 20 minutes.
Drain the potatoes. Return them to the pan and mash with a potato
masher. Using a wooden spoon, beat in the cheese, salt and pepper.
Add the milk and beat until smooth. Serve at once.
Source: Food & Wine magazine, 10/90 From: Sallie Austin
Serves: 4
Parmesan Mashed Potatoes (Puree Con Parmigian Recipe brought to you by Recipes To-Go