French Veges: Creamy Olive Oil and Parmesan Potato Puree

[Guest guest]

* Exported from MasterCook *

 

Creamy Olive Oil and Parmesan Potato Puree

 

Recipe By :Patricia Wells

Serving Size : 6 Preparation Time :0:00

Categories : French Grains, Pilafs And

Potatoes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Potatoes

1 1/2 cups milk

sea salt -- to taste

4 tablespoons extra virgin olive oil

1/4 cup Parmesan cheese -- grated

 

Scrub and peel the potatoes. Bring 1 quart of water to simmer in the

bottom of a steamer. Steam 20-30 " until soft

 

In a large saucepan, bring the milk just to a boil over high heat.

Set aside.

 

Pass the potatoes through the medium grid of a food mill into a large

heavy bottom saucepan. Add a pinch of salt and the olive oil, little

by little, stirring vigorously with a wooden sppon, until the oil is

fully incorporated and the mixture becomes light and fluffy. Slowly

add about 3/4 of the hot milk in a thin stream stirring vigorously

until the milk is fully incoropated. Place the pan over low heat and

contine to stir vigorously. If the puree seems heavy or stiff, add

milk or oil stirring all the while. Stir in cheese, taste for

seasoning.

 

Source:

" Patricia Wells at Home in Provence "

 

- - - - - - - - - - - - - - - - -

- -

 

Per serving: 252 Calories (kcal); 12g Total Fat; (42% calories from

fat); 7g Protein; 30g Carbohydrate; 11mg Cholesterol; 101mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : May be made up to an hour in advance and kept warm in a

double boiler.

Nutr. Assoc. : 0 0 0 0 0