Serves: 6
Total Calories: 333

2 1/2 pounds all-purpose potatoes, such as Yukon gold
salt
1/4 cup plain dry bread crumbs
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup warm milk
1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
1 large egg, beaten
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
8 ounces fresh mozzarella cheese, chopped
4 ounces salame or imported Italian prosciutto, chopped

1 Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Add salt to taste. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain and let cool slightly.

2 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a 2-quart baking dish. Sprinkle with the bread crumbs.

3 Peel the potatoes, put them in a large bowl, and mash them with a masher or fork until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the Parmigiano, the egg, nutmeg, and salt and pepper to taste. Fold in the mozzarella and salame.

4 Spread the mixture evenly in the prepared dish. Sprinkle with the remaining Parmigiano. Dot with the remaining 1 tablespoon butter.

5 Bake 35 to 45 minutes or until the top is browned. Let stand briefly at room temperature before serving.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 333
Calories from Fat: 148

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