| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
- 3 sprigs fresh rosemary
- 2 cloves garlic, peeled and smashed
- Kosher salt
- 1 1/2 cups heavy cream, warmed
- 1/4 cup extra-virgin olive oil
- 16 ounces fresh mozzarella, shredded
- 1 cup grated Parmesan
Instructions
- Place the potatoes, rosemary and garlic in a large saucepan and cover with cold water. Add a handful of salt and bring to a boil over medium-high heat. Boil until fork-tender, about 15 minutes. Drain well and remove the rosemary sprigs.
- Working over the same saucepan, press the potatoes and garlic through a potato ricer. Add the warmed cream and olive oil. Place the pan back over low heat and stir everything together using a rubber spatula. Add the mozzarella, Parmesan and 1/2 teaspoon salt and continue to stir until the mixture is hot, the cheese is melted and the potatoes are almost stringy in texture–this will take 5 to 10 minutes. Serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 569 |
| Total Fat | 41 g |
| Saturated Fat | 22 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 119 mg |
| Sodium | 637 mg |
Reviews
Highly recommend!! easy to put together. Excellent taste.
Me encanto!!!!!
nice recipe
I made it on Tuesday and it was really delicious and cheesy and my family love cheese.
i made it for a family dinner and everyone loved it,even asked for the recipe.
These are cheesy, smooth and really delicious! Compliments the pork perfectly with their creaminess. one the addition of the mozzarella.