Ingredients:
- 500 g potatoes
- 100 g semi-skimmed milk
- Risveglio – Emozioneolio extra virgin olive oil
- rosemary
- salt
- black pepper
Preparation:
- Boil the potatoes.
- Once boiled, cut into pieces and add the milk.
- Return the potatoes to the heat and add extra virgin olive oil (4 tablespoons).
- Add salt and pepper.
- Blend with a hand blender. Before serving, add chopped rosemary and a drizzle of uncooked Risveglio extra virgin olive oil.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.