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Potato Mashed Recipe of 23-05-2008 [Updated on 28-08-2018]
The mashed potatoes is the variant on the theme of a recipe that I proposed last year, the Zucchini Schiacciatina do you remember it? I liked it a lot, so when I saw this version on another blog, I immediately went to work to try it out. The mashed potatoes recipe is really simple, follow me step by step and prepare it together!
How to make the potato Schiacciatina
In a bowl, mix the water, oil, salt and pepper.
Sprinkle in the flour, stirring until you get a fluid batter.
Peel the potatoes and cut them into very thin slices.
Add the grated parmesan and potato slices to the batter and mix everything together.
Line a baking sheet with parchment paper and pour the mixture onto the plate.
Level the mixture in such a way as to distribute it evenly, pass over a drizzle of oil, a pinch of salt, parmesan and rosemary.
Bake the potato mash at 180 ° C for 30-40 minutes.
Let the potato mash cool before cutting it into squares and serving.
The mashed potatoes is one of those dishes that drive me crazy, since I love potatoes, cooked ham and stringy cheeses! So finding everything in one dish is for me the most that you can ask for.
You can prepare the mashed potatoes in advance and eat both cold and just heated, it will be excellent in any case. At the end of the recipe you will find a small tutorial, the whole recipe concentrated in less than a minute! : D
The recipe for the mashed potatoes, a rich stringy filling enclosed in a soft potato casket, a delicious and simple second course to prepare.
There mashed potatoes it is made starting from mashed potatoes shaped to accommodate a filling of cooked ham and smoked scamorza cheese, and then cooked in a pan to form an appetizing crust.
A really easy and very tasty recipe, suitable for the whole family, because simple and tasty ingredients are used, but at the same time nutritious.
For the filling we used smoked scamorza which gives a strong flavor to our schiacciata, but nothing prevents you from using other types of cheese, with the recommendation, if you decide to use mozzarella, to slice it and keep it in the fridge for at least one couple of hours, in order to make her lose some of her liquid.
Once the mashed potatoes are ready you can serve it immediately, hot, with its stringy filling, or leave it to rest and serve it warm, it will still be very good.
The mashed potatoes is a simplified version of the much better known Neapolitan potato gattò, the etymology of the word betrays the French nature of the dish: in fact, gâteau means cake.
It was named in Naples after 1768, the year of the marriage of Queen Maria Carolina, daughter of Maria Teresa Lorena-Habsburg, wife of Ferdinando I Borbone, who strengthened the taste for French cuisine in the city, as well as the habit of calling monsieurs i high-ranking cooks which translated into monzù for the Neapolitans and monsù for the Sicilians.
From that moment on, many traditional Neapolitan and Sicilian dishes took on French names, such as gattò, gratin, crocchè, sartù and supplì.
To prepare the potato mash start from the dough: dissolve the yeast in a bowl with water 1, then pour in the oil 2, stir and finally add the flour while mixing 3.
When it takes on consistency 4, turn the dough over on a lightly floured pastry board and continue to work 5. At this point, stir in the salt 6.
Work again until you have obtained a homogeneous mixture 7. Transfer the ball to a bowl, cover with cling film 8 and let it rest for 45 minutes, or until doubled, under a wool cover 9.
After the time has elapsed, peel the potatoes 10, and cut them into thin slices with the help of a mandolin or a knife 11. Put the slices in a bowl and season with 15 g of extra virgin olive oil 12.
Add salt, pepper 13 and a little of the chopped rosemary 14 then mix everything and let it flavor 15.
Retrieve the leavened dough, knead it quickly on the floured work surface, pressing it with your fingertips 16. Transfer it to a greased 25 x 20 cm tub and spread it inside, obtaining a thickness of about half a centimeter, with the help of 5 g of extra virgin olive oil poured on the surface 17. At this point distribute the potato slices on the surface, overlapping them slightly 18.
Season with 5 grams of extra virgin olive oil and a pinch of coarse salt 19. Cook the mashed potatoes in a static oven, preheated to 190 °, for about 20 minutes 20. Remove from the oven and enjoy while still hot 21.
How to prepare: Mashed potatoes
Wash the potatoes well, put them in a large saucepan with cold salted water and cook. Drain them, peel them and mash them in a potato masher. Add the egg, salt, pepper and flour, mix everything until the mixture is smooth and homogeneous.
Grease a 20/22 cm pan, roll out half of the dough, cover with sliced mozzarella and cooked ham, finally close with the remaining dough. Cook for 10 minutes on each side over medium heat until the surface is lightly golden.
How to prepare the mashed potatoes
Boil and mash the potatoes in a bowl, using a knife or a potato masher. Season with salt and pepper, add an egg and mix.
Pour in the grated Parmesan, the chopped parsley and the flour. Mix until you get a compact and homogeneous mixture.
Grease a non-stick pan with high sides and pour half of your dough. With the flame out, roll it out well with the help of your hands, spread it out to create a border about 1 cm high.
Stuff the dough base with salami and scamorza cheese or with the filling you prefer. Cover with the remaining dough, taking care to seal the edges well to prevent the filling from coming out during cooking.
Cook over low heat for 12-15 minutes. Let it cool and cut into slices.
Video Recipe of Mashed Potatoes
Use this spreadsheet to calculate the ingredients for different sized pans