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Mashed Potato with Olive Oil

Serves 4.
Prep: 10 min. Cook: 15 min.

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.

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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