Sometimes more traditional mashed potatoes, such as those in the style of Bologna, don’t quite fit with whatever main course you’re serving. The texture is perfect, but the added dairy (butter and half & half) may not contribute the flavors you’re looking for. A cleaner version of this satisfying way to make potatoes is to replace the dairy with a high-quality olive oil and a hint of garlic. I loved these mashed potatoes while staying in the south of Italy; here is my attempt to replicate the recipe:
Mashed potatoes may be the ultimate American comfort food, but Italians enjoy them, too! The dish isn’t as popular as it is on this side of the Atlantic, but the recipe is similar to the American version. We rarely made mashed potatoes at Bellavitae because the freshness and quality is very challenging in a restaurant environment. However, they’re easy to make at home and wonderful to eat!
This simple recipe for purè di patate [purée of potatoes] is from Bologna, hence the grated Parmigiano-Reggiano cheese and pinch of nutmeg.