Cheese and Pears

Mashed Potatoes Recipe | Baked mashed potato cake

Posted on Jun 14, 2009 09:18:09 AM

How do you get rid of 1.5 kg of spuds that have started to sprout in your kitchen? Bake a mashed potato cake. This mashed potatoes recipe is taken from Gennaro’s Italian Year (for amazon.co.uk click here). The word gatò is of course the italianized version of the French gâteau. The original recipe uses a kind of Italian cheese called Provolone, but I used the ubiquitous mozzarella instead.

• 1.5kg (3 1/3 pounds) potatoes
• 100g (4 ½ oz) + 25g (1 oz)  butter
• 1 glass of milk
• 2 + 2 eggs
• 150g (5 oz) grated Parmesan
• 200g (7 0z) mozzarella
• 100g (3 ½ oz) provolone (or 100g of more mozzarella)
• 200g (7 oz salami (or 200g bacon bits)
• 2 tbsp finely chopped parsley
• large handful of dried breadcrumbs

Boil the potatoes in their skin until they’re soft, let them cool a little (making sure they’re still warm), peel them and mash them in bowl.

Preheat the oven at 200°C (400°F), grease a loose-bottomed cake tin with some of the extra butter and dust with breadcrumbs.

Stir the milk in the mashed potatoes and add 2 whole eggs plus 2 yolks, Parmesan. Provolone and/or mozzarella, salami or bacon, and parsley.

If you used mozzarella instead of Provolone (as it happened with the lasagnas), the taste will be less strong, and less salty, so add a pinch of salt to correct this. The bacon or the salami will take care of the rest.

Pour the mix in the cake tin and press with a spatula, sprinkle the surface with breadcrumbs and little knobs of butter.

Bake in the oven for 35-40 minutes until golden.

If you can’t eat it all in one go, let it cool completely, slice it and freeze it, mashed potato recipe makes an excellent lunchbox.

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