Mashed potatoes with mozzarella

Ingredients:

• 1.1 kg potatoes, peeled and chopped
• 3 sprigs of fresh rosemary
• 2 cloves garlic, peeled and crushed
• 1.5 cups heavy cream, warm
• 1/4 cup extra-virgin olive oil
• 450 g fresh mozzarella, grated
• 1 tbsp. grated parmesan

Preparation:

1. Place the potatoes, rosemary, and garlic in a large saucepan and cover with cold water. Add a handful of salt and bring to a boil over medium-high heat. Cook until tender when pierced with a fork, about 15 minutes. Drain thoroughly and remove the rosemary sprigs.
2. Over the same pan, press the potatoes and garlic through a potato masher. Add the warm cream and olive oil. Return the pan to low heat and stir with a silicone spatula. Add the mozzarella, Parmesan, and 0.5 teaspoon of salt and continue stirring until the mixture is hot and the cheese is melted, about 5-10 minutes. Serve the mashed potatoes hot.