Potato Pizzaiola
INGREDIENTS:
6 Baking potatoes, 3 1/2 1/2 c Salami; finely chopped
-- to 4 lbs. 4 oz Italian fontina or gruyere
4 tb Butter; cut up -- cheese; diced
1 1/2 c Hot milk 3 Scallions; minced
1 ts Salt 1 Cl Garlic; minced
1/4 ts Pepper
6 Baking potatoes, 3 1/2 1/2 c Salami; finely chopped
-- to 4 lbs. 4 oz Italian fontina or gruyere
4 tb Butter; cut up -- cheese; diced
1 1/2 c Hot milk 3 Scallions; minced
1 ts Salt 1 Cl Garlic; minced
1/4 ts Pepper
Recipe by: 365 Easy Italian Recipes -
ISBN 0-06-016310-0 Preparation Time: 0:50
1. In a large saucepan of boiling salted water, cook potatoes 30 mins, or until tender. Drain and remove skins.
2. Return potatoes to saucepan and mash with a potato masher over very low heat until no lumps remain and potatoes are dry. Add butter and continue to mash until butter is melted.
3. Gradually stir in hot milk and beat with a wooden spoon until well blended. Season mashed potatoes with salt and pepper. Stir in salami, cheese, scallions, and garlic.
ISBN 0-06-016310-0 Preparation Time: 0:50
1. In a large saucepan of boiling salted water, cook potatoes 30 mins, or until tender. Drain and remove skins.
2. Return potatoes to saucepan and mash with a potato masher over very low heat until no lumps remain and potatoes are dry. Add butter and continue to mash until butter is melted.
3. Gradually stir in hot milk and beat with a wooden spoon until well blended. Season mashed potatoes with salt and pepper. Stir in salami, cheese, scallions, and garlic.