Recipe for mashed potatoes

Mashed potatoes are a hit year-round. They taste great with new potatoes, but they're also a great way to spice up boring winter potatoes. The process is incredibly simple. Boil the potatoes until they're tender enough to mash with a fork. Each potato should still hold together slightly, so be careful not to crush them too much. A good squeeze while still holding the potato with your other hand usually does the trick.  

Potatoes with Grana Padano

In this version, the crushed potatoes are topped with rosemary and Grana Padano. The Italian cheese instantly adds a taste of Italian country cuisine to the recipe, and it dresses the potatoes incredibly well. Even though they are probably Danish pears. "Grana Padano" is a firm but at the same time crumbly cheese. This is actually described in the name, which refers to both the consistency and origin of the cheese. “Grana”, which means “crumbly”, and “Padano” refers to the fact that the cheese is produced from milk from the Pianura area Padano. The milk from Pianura is used in the production of Grana Padano. Padano. Each wheel of cheese is aged for at least 9 months – sometimes up to 24 months. The longer aging time intensifies the flavor and produces a more crumbly texture. The cheese becomes firm and umami-grating, perfect for grating over dishes like this. 

TIP: Also try Grana Padano over a nice risotto with mushrooms, in a bean dip or as a delicious breading in this recipe for crispy chicken