Summary

Ingredients

• 5 potato (s), waxy
• 50 ml milk
• 50 g butter
• 50 g parmesan, finely rated
• 1 pinch nutmeg, freshly grated
• 50 g parmesan, rated, for sprinklin

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Instructions

1. Peel, rinse and boil the potatoes in salted water. When the potatoes are done, the water is drained off. The butter, the grated Parmesan cheese and some of the milk are added to the saucepan. Now process the ingredients into a mass with a potato masher. Gradually add the rest of the milk until the puree has the desired consistency. To test this, lift the tamper with the Parmesan puree out of the pot and hold it over it. The parmesan puree must stick to the masher for more than 1 minute. Now stir freshly grated nutmeg into the parmesan puree.
2. For serving, cams are formed with two tablespoons and arranged on a serving plate. The parmesan puree is now sprinkled with the grated Parmesan cheese.
3. The parmesan puree is suitable as an accompaniment to fish, meat and all kinds of vegetables.