Meet the mashed potatoes that wears Prada!
It makes regular mashed potatoes looks like it’s been wearing Dress Barn it’s whole life!
Seriously.
I can’t believe I have missed out on this deliciousness all this time. So so good with roast meats, braises , you name it. All it is, is mashed potatoes, to which is added sautéed onions with garlic, parsley and here is what makes it awesome – fresh sliver of basil!
Then you mix it all up and layer it with tried and true Parmigiano Reggiano and pop it in the oven for a bit and there you have it! Patata Mesce – absolutely the best mashed potatoes you’ll ever eat hailing out of Italy.
I love this so much that on busy work nights, I fry up some chicken sausages and serve it with. It even graces the kids lunch boxes and I don’t hear any complaints coming from their corner.
One word of advice though, use fresh ingredients and none of that cheese coming out the green tin please!
Gather the ingredients,
2-1/2 lbs red skinned potatoes, 2/3 cup milk, 2 tbs melted butter, ¼ cup extra virgin olive oil, 1 large onion (to yield 2 cups finely chopped), approx ¾-1 cup parsley leaves, packed (to yield 1/4 cup finely chopped), 3-4 garlic cloves, peeled, approx ¾ cup basil leaves (to yield 1/4 cup finely chopped), ½-3/4 cup shredded Parmigiano Reggiano cheese, 2 tsp salt & 3/4 tsp ground black pepper
To serve: Additional olive oil & chopped parsley
Potatoes: Scrub the potatoes and place them in a large stock pot. Cover with plenty of cold tap water. Put the lid in place, and set the pot over high heat to bring to rolling boil. Reduce to the heat to medium so the water does not boil over, and keep the pot partially covered allowing steam to escape. Cook the potatoes about 25-30 minutes, or until easily pierced with a fork.
Preheat the oven to 350°F.
Wet ingredients: In a bowl, combine milk, the butter, and 1 tbs of the olive oil into a large mixing bowl – large enough to hold all the potatoes.
Onion: Peel, cut and discard skin and the ends. Finely chop and set aside.
Basil: Do this just before using. Separate the leaves from the stalk. Chop and set aside with the onions.
Parsley: Separate the leaves from the stalk. Finely chop and set aside.
Heat the remaining olive oil in a deep pan over high heat. Add the onions, garlic and ½ tsp salt and all but 1 tbs of the parsley.
Sauté for about 10- 15 minutes on medium-low until the onions are soft and a light golden brown. Stir regularly to prevent onions from browning around the edges. Add and chopped basil and stir to combine until basil wilts. Remove the onion mixture into the same bowl with the milk.
Once the potatoes are tender, drain them. Mash them in the large bowl with the onions using a potato masher.Blend the mashed potatoes with the ingredients at the bottom of the bowl. Season to taste.If the potatoes seem dry, add more milk.
Cook’s Tip: The mixture should be like very thick whipped cream but should hold a mound in a spoon.
Lightly oil a shallow baking dish.Spread half the potato mixture over the bottom of the dish.Top with half of the cheese, and then spread the remaining potatoes over the cheese. Sprinkle with the rest of the Parmigiano-Reggiano.
Lightly cover the potatoes with aluminum foil, and bake 25 minutes. Allow another 10 minutes without the foil for light browning.
Just before serving, sprinkle with the reserved parsley. Drizzle with additional olive oil and serve immediately & hot!
Recipe for
PATATA MESCE ~ BASIL AND ONION MASHED POTATOES
Shopping list
2-1/2 lbs red skinned potatoes
2/3 cup milk
2 tbs melted butter
¼ cup extra virgin olive oil
1 large onion (to yield 2 cups finely chopped)
Approx ¾-1 cup parsley leaves, packed (to yield 1/4 cup finely chopped)
3-4 garlic cloves, peeled
Approx ¾ cup basil leaves (to yield 1/4 cup finely chopped)
2 tsp salt
3/4 tsp ground black pepper
Additional olive oil
½-3/4 cup shredded Parmigiano Reggiano cheese
Preparation:
Preheat the oven to 350°F.
Potatoes: Scrub the potatoes and place them in a large stock pot. Cover with plenty of cold tap water. Put the lid in place, and set the pot over high heat to bring to rolling boil. Reduce to the heat to medium so the water does not boil over, and keep the pot partially covered allowing steam to escape. Cook the potatoes about 25-30 minutes, or until easily pierced with a fork.
Wet ingredients: In a bowl, combine milk, the butter, and 1 tbs of the olive oil into a large mixing bowl – large enough to hold all the potatoes.
Onion: Peel, cut and discard skin and the ends. Finely chop and set aside.
Basil: Do this just before using. Separate the leaves from the stalk. Chop and set aside with the onions.
Parsley: Separate the leaves from the stalk. Finely chop and set aside.
Method:
Heat the remaining olive oil in a deep pan over high heat. Add the onions, garlic and ½ tsp salt and all but 1 tbs of the parsley.
Sauté for about 10- 15 minutes on medium-low until the onions are soft and a light golden brown.
Stir regularly to prevent onions from browning around the edges. Add and chopped basil and stir to combine until basil wilts.
Remove the onion mixture into the same bowl with the milk.
Once the potatoes are tender, drain them. Mash them in the large bowl with the onions using a potato masher.
Blend the mashed potatoes with the ingredients at the bottom of the bowl. Season to taste.
If the potatoes seem dry, add more milk.
Cook’s Tip: The mixture should be like very thick whipped cream but should hold a mound in a spoon.
Lightly oil a shallow baking dish.
Spread half the potato mixture over the bottom of the dish.
Top with half of the cheese, and then spread the remaining potatoes over the cheese.
Sprinkle with the rest of the Parmigiano-Reggiano.
Lightly cover the potatoes with aluminum foil, and bake 25 minutes. Allow another 10 minutes without the foil for light browning.
Just before serving, sprinkle with the reserved parsley. Drizzle with additional olive oil and serve hot.
Enjoy!
