- 2 pounds baby Yukon gold potatoes
- 1/2 cup chicken stock or milk
- 1 tub grated Pecorino Romano
- Salt and freshly ground black pepper
Quarter baby potatoes and cover with cold water. Bring to a boil then salt water and cook until tender, about 12 minutes.When the potatoes are tender, drain and return to the hot pot to dry them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.
Makes 4 servings.
Recipe from 30 Minute Meals on Food Network.
Star Rating: 4.5 out of 5 stars