Cooking Instructions
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Step 1
In a medium sauce pot, bring
Russet Potatoes (4)
to boil in heavily salted water, along with the sachet of
Bay Leaf (1)
,
Black Peppercorns (1 g)
, and
Fresh Rosemary (2 sprigs)
.
Step 2
Cook until potatoes are fork tender, about 35-40 minutes. Drain from water, once potatoes are done, and discard sachet.
Step 3
In a small saucepot, warm up together
Milk (120 mL)
and
Butter (60 g)
. Add
Sour Cream (60 g)
and
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Using a stand mixer, fixed with the whisk attachment, beat potatoes until mealy and broken up.
Step 5
Slowly add milk mixture to potatoes. Once liquid has been added, speed up mixer and beat potatoes until creamy texture is achieved.
Step 6
Add
Provolone Cheese (320 g)
,
Fresh Chives (15 g)
, and
Salami (70 g)
to potatoes. Mix until well incorporated.
Step 7
Preheat oven to 350 degrees F (175 degrees C).
Step 8
Grease a casserole dish with some of the
Butter (60 g)
and some of the
Breadcrumbs (35 g)
. Scrape potato mixture out of mixing bowl and into breaded casserole dish. Even out the top and top with more bread crumbs and butter.
Step 9
Place in preheated oven and bake for 20 minutes.
Step 10
Serve alongside your favorite roast or other main dish.
