Serves 4.
Prep: 10 min. Cook: 15 min.
Ingredients:
2 pounds russet or Yukon Gold potatoes, peeled, quartered
3 tablespoons butter, room temperature
6 tablespoons whipping cream
5 tablespoons DeCarlo Il Classico Novello Extra Virgin Olive Oil
Trapani Sea Salt
Freshly ground White Pepper
Parmigiano-Reggiano cheese
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter and whipping cream; mash. Season to taste with Trapani Salt and White Pepper.
Divide potato onto 4 plates. Drizzle each with 1 tablespoon DeCarlo Olive Oil. Finish with shaved Parmigiano-Reggiano.
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