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Author Notes: I created this dish for my daughter Isabella who is the definition of a savory comfort food lover. She loved it and so did we. Simple recipe that you can customize to your personal tastes. —cucina di mammina
- 10 to 12 small to medium white potatoes (thin skin), boiled until fork tender; drain (keep warm)
- 1 small to medium (mild or spicy to your personal taste) spanish chorizo sausage; cut into small dice
- 1 cup or so of grated pecorino crotonese sheep’s milk cheese (use the large holes to grate this cheese)
- 1/2 cup or so grated parmigiano-reggiano cheese
- 1-2 cups organic chicken or vegetable stock; preferably homemade (use as needed)
- splash or two of lactose-free or whole milk
- fresh italian flat leaf parsley (chopped finely)
- sea salt and fresh ground cracked black pepper to taste
- equipment needed: large potato ricer
- In a large skillet on high heat; sauté the diced chorizo turning often until it crisps up and gets crunchy and the fats render out a bit. Remove from heat and set aside.
- In a large stockpot filled with water; add the cleaned and scrubbed potatoes (skin on) and boil until cooked through and fork tender. Drain and keep warm.
- While the potatoes are hot to warm, you need to “rice” them using your ricer until they are all shredded nice and thinly.
- Note: Leave the skins on as they are thin and the ricer will push the potato right through leaving the skins behind.
- I use my potato ricer for making delicious gnocchi pasta. I always rice my potatoes for mashed potato recipes; this creates the best texture, both smooth and creamy with no lumps!
- Once the potatoes are all riced and in the pot; add a good amount of the stock and a splash or two of the milk and place on medium heat and stir this with a wooden spoon until well blended and the liquid dissolves a bit.
- Add in the crisped chorizo and any rendered fat into the potato mixture and mix in well.
- While still on the heat add in the grated crotonese cheese and mix well and taste for flavor, etc.
- Season at this point with a bit of salt (if needed, both cheese have a good amount of salt flavor built in) and a healthy amount of black pepper to taste.
- Add in a small amount of the parmigiano-reggiano cheese to taste and drizzle a good dose of olive oil at this point and continue blending.
- Remove from the heat and add in the chopped parsley and blend well.
- Plate and serve immediately while steaming hot; drizzle with olive oil and add more parmigiano-reggiano cheese per serving if desired.