italian recipes and more from fabio viviani

Ingredients:
6 Russet potatoes, peeled and cut each in 6 pieces
6 cloves of peeled Garlic
4 tbsp of melted Butter
2 tsp of Salt
½ tsp of Grated fresh Nutmeg
1.5 cup of Heavy Cream
½ cup of grated Parmesan Cheese
1.cup of Bertolli Extra Virgin Olive Oil ( or any other strong flavor Olive Oil )

Directions:

1. Boil the potatoes in water with the Garlic cloves and strain them once the Potatoes are fully cooked
2. Place Garlic and Potatoes in a kitchen Mixer with the Paddle attachment
3. Add all the rest of the ingredient making sure that the Cream is hot
4. Paddle on a nice speed so the mixture will be smooth and even
5. Top with a strong Extra virgin Olive Oil

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