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Mashed potatoes are certainly a common preparation that are present on all of our tables. Today we can buy them in a box, ready to be served in minutes. While I admire the ready-made mashed potatoes for their food technology, I’ve never bought one. If done in the traditional way, the recipe takes time, but I think at least sometimes it is important to taste preparations with original ingredients.
I propose two additional ingredients that make up the decoration: pine nuts and ham.
FESTIVE MASHED POTATOES
Preparation time: 30 minutes | Cooking time: 60 minutes
1 ¼ pounds of floury potatoes
1 cup of milk
3 tablespoons of butter
1 tablespoon of sugar
¼ cup pine nuts
2 thick slices of ham
- Peel the potatoes, add them to a pot of cold water, and bring to a boil and allow to cook.
- Add the pine nuts and diced ham to a non-stick pan and let them saute until crispy.
- Remove from the pan and place on a paper towel to remove excess fat.
- After about 30 minutes (from when the potatoes have started boiling) check to see if they are ready. If the fork penetrates the potato easily, they are cooked.
- Heat up a saucepan with milk.
- In a high-sided saucepan, add the butter and drop in the mashed potatoes using a potato ricer (using this tool will make the potatoes more creamy). Turn on the heat and stir with a wooden spoon until they developed into a thick cream.
- Gradually pour a ladle of milk, stirring constantly and vigorously, add the salt and sugar. When the puree reaches the desired consistency, turn off the burner.
- Form a mountain of mashed potatoes on a serving platter and evenly sprinkle the diced ham and pine nuts on top, then bring to the table. This puree is an ideal accompaniment to a roast or stew.