5 tbsp Leccino Extra Virgin Olive Oil
3/4 cup Hot chicken broth
To taste salt and freshly ground black pepper
3/4 cup grated Parmesan cheese
Boil potatoes in jackets until tender.
Drain and peel potatoes.
Pass the potatoes through a potato ricer into a large bowl.
Using an electric mixer add the chicken broth until potatoes are smooth.
Gradually beat in Leccino and Parmesan, adding more broth, if necessary.
Season with salt and pepper and garnish with additional Parmesan cheese if desired. (to serve 4)
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our oil is bottled as pure cultivators than a blend.
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Ideal for entree and tapas.
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