Johnny Carino's Asiago Smashed Potatoes

Submitted by Dawn W.

"Asiago Smashed Potatoes. Although this side item is not currently on our menu, it is a great Italian version of mashed potatoes utilizing asiago cheese. Asiago cheese is an aged cow's milk cheese from Vicenza in Northern Italy. When it was on the menu a few years back, it was paired with the Prosciutto Wrapped Filet."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 12

ingredients

• 5 lbs potatoes, Red
• 12 cups olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 1⁄2 tablespoons fresh rosemary, Chopped
• 36 fluid ounces heavy cream (3 ounces per portion)
• 12 tablespoons asiago cheese (1 tablespoon per portion)

directions

1. First Step - Prepare a batch of roasted rosemary potatoes:

2. Work area and utensils must be clean and sanitary.
3. Thoroughly wash potatoes under water.
4. Cut potatoes into 1-2 inch sized wedges.
5. Toss all ingredients in a mixing bowl and place potatoes evenly on sheet trays.
6. Roast in an oven at 350 Degrees F for 30 minutes or until potatoes are tender and have a golden brown color. Make sure to stir the potatoes halfway through the cooking process.
7. Remove from the oven and set aside.

8. Second Step - 'Smash' and add sauce to the potatoes (this part of the recipe is for one side portion):

9. Place 1 cup of the the roasted potatoes into a zip-loc bag.
10. Smash all of the potatoes in the bag with the heel of your hand to break up all the bigger lumps.
11. To a heated saute pan, add potatoes and cream.
12. Make sure that potatoes are fully heated.
13. Fold in asiago cheese. (thickens quickly at this point). Place Asiago Smashed Potatoes on appropriate service piece, serve and enjoy.