Mashed potatoes with milk and Parmesan cheese, Bolognese style from Essentials of Classic Italian Cooking (page 518) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spareribs pan-roasted with sage and white wine, Treviso style

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on March 09, 2023

    I also cooked my potatoes (peeled Yukon golds) in the instant pot and skipped the double boiler for mixing but I did follow her instructions to run them through the ricer, to make them at the last minute and to "not cease to beat...unless I must rest my arm" :) I did not need all the milk, as she warns and I served them topped with a lovely Italian beef braise. It's easy to adjust the amount of cheese to taste and these are definitely worth repeating.

  • heatherlee on January 08, 2022

    I made this to accompany the "pot roast of beef braised in red wine (page 393)". For convenience I steamed the potatoes in a pressure cooker rather than boiling the potatoes in a pot of water. I skipped the double boiler method and warmed the milk in the microwave, then added the milk incrementally to the mashed potatoes and butter. I will make this again, next time with a bit more parmesan cheese.

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