food travel & lifestyle
for
MAD MED
About the Recipe
True, these yummy delicacies given by Mother Earth are unquestionably rich in carbohydrates and sugar and gift us with good nutrients like calcium, iron, and vitamin C. So once in a while, we like to indulge and make them look regal. Buttery, smooth, and delicate, will impress your family and guests during a dinner or holiday season.
Ingredients
2.2 pounds Yukon Gold Potatoes/Russet Potatoes
300 ml milk
7 Tbs Butter
Ground Nutmeg to taste
Sea Salt to Taste
Black/White Ground Pepper to Taste (optional)
Herbs of Choice to Garnish
Preparation
Choose the same size potatoes.
Rinse and brush off the excess soil from the potatoes.
Place them in a large pot.
Pour water till the potatoes are fully covered.
Add 1 Tbsp Sea Salt.
Cook for 30-50 minutes, depending on the size of the potatoes.
Take four potatoes out of the total amount and set them aside.
Cut in half the remaining ones.
Use a potato ricer by placing the flat cut part in contact with the disc (the small ricer disc).
Strain/mash the potatoes into a stainless/pyrex large bowl.
Remove the leftover peel from the ricer, and repeat the same procedure with the remaining potatoes.
Do the same with the four potatoes previously set aside by gently scooping the center out, keeping the shell.
Rice the portion you took out.
Oil the potato shells with some extra virgin olive oil and broil in the oven till golden brown.
Cut the bottom flat so they can hold in place.
In the meantime, prepare a bain Marie by bringing water to the boiling point.
Place the bowl you have riced the potatoes in on the top of the pot.
Turn off the heat.
Add the butter, Parmigiano Reggiano, Sea Salt, and ground nutmeg.
Add the milk a little at a time by whipping with the mix till airy, smooth, and fluffy.
Using a piping bag, fill the potato shells.
Decorate with herbs of your choice.
Plate, Serve and Enjoy!