Recipes Side Dishes Potato Side Dishes Potato-Parmesan Puree Be the first to rate & review! Passing the cooked potatoes through a ricer, instead of mashing or processing them, results in an airy, delicate puree. Choose Yukon Gold potatoes for best results; they are the perfect mix of waxy and starchy for a fluffy and creamy mash. By Alicia Lini Alicia Lini Alicia Lini is a fourth-generation Italian winemaker who hails from a family of distinguished Lambrusco producers from Reggio-Emilia. She is the international spokesperson for her family's brand Lini910. Alicia is an expert on the wine and cuisine of Emilia-Romagna. Food & Wine's Editorial Guidelines Published on November 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Cedric Angeles Prep Time: 15 mins Total Time: 45 mins Servings: 8 Ingredients 4 pounds Yukon Gold potatoes (about 10 medium potatoes), peeled and cut into 1/2-inch-thick slices 3 tablespoons kosher salt, plus more to taste 2 cups whole milk 1/2 cup unsalted butter (4 ounces), cut into pieces 2 ounces Parmigiano-Reggiano cheese, grated (about 1/4 cup) 1/8 teaspoon freshly grated nutmeg, plus more to taste Directions Combine potatoes and salt in a large pot; add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium; simmer, undisturbed, until potatoes are very tender but not yet falling apart, about 20 minutes. Drain; let potatoes stand at room temperature until they look dry, about 5 minutes. Meanwhile, heat milk and butter pieces in a small saucepan over medium, stirring occasionally, until milk is steaming and butter is melted, about 3 minutes. Remove from heat. Pass potatoes through a ricer into large pot. Whisk in milk mixture, cheese, and nutmeg. Season with additional salt and nutmeg to taste. Rate it Print