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This recipe makes a great side dish or irresistible antipasto. You’ll need floury white potatoes, nutmeg, butter, milk, salt and artichoke paté. In salted water boil the potatoes, with the skin on, for about 45 minutes (depending on the size). Once the potatoes are nice and soft when fork-tested, drain them and peel off the skin. Mash thoroughly, ideally through a potato masher. Place into a pan on medium flame, and stir in a bit of nutmeg and salt, then dabs of butter until melted. Then slowly add warm milk until the puree has the desired consistency (some like it runnier, some thicker). Add a bit of parmesan to really make this puree melt in your mouth. Serve with Sicilian artichoke paté.

This potato puree won’t lose any of its flavour heated it up the next day with a bit of milk (and that’s coming from Italians, who abhor reheated food). A variation on this recipe calls for a few drops of truffle extra virgin olive oil: a little goes a long way.

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