1. Prep & Boil Potatoes

   Peel and large dice the potatoes. Boil potatoes in salted water for 12 minutes or until soft. Strain.

   • 4 Russet Potatoes
   • Kosher Salt
2. Flavor & Mash Potatoes

   In a blender puree the burrata cheese, cream and oil together. Using a hand mixer, blend the cooked potatoes together. Add the burrata mixture to the potatoes with butter and blend untill smooth. Season with salt, fold in parmesan cheese and drizzle with a little extra virgin olive oil if desired.

   • 1 lb Burrata Cheese
   • 1/4 cup Extra Virgin Olive Oil
   • 5/8 cup Cream
   • 2 Tbsp Unsalted Butter
   • 2 tsp Kosher Salt
   • 1/4 cup , grated Parmigiano Reggiano Cheese
3. Garnish Potatoes

   Plate the potatoes and garnish with extra virgin olive oil, chives and parmesan.

   • 1 1/2 Tbsp Extra Virgin Olive Oil
   • 1 Tbsp , chopped Fresh Chives
   • 1 Tbsp , grated Parmigiano Reggiano Cheese

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	Amount per serving	Daily value percentage
Calories	510 kcal
Total Fat	33 g	42%
Total Saturated Fat	16 g	80%
Unsaturated Fat	17 g
Cholesterol	70 mg	23%
Sodium	910 mg	40%
Total Carbohydrate	22 g	8%
Fiber Total Dietary	1 g	5%
Sugars Total	2 g
Excellent Source: Protein	26 g	53%
Vitamin C	6 mg	6%
Excellent Source: Calcium	683 mg	50%

Load More

	Amount per serving	Daily value percentage
Iron Fe	1.2 mg	6%
Vitamin D	0.3 µg	2%
Potassium K	530 mg	10%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.1 mg	8%
Riboflavin	0.4 mg	25%
Niacin	1.2 mg	8%
Pantothenic Acid	0.5 mg	10%
Vitamin B-6	0.4 mg	25%
Folate (B9)	23 µg	6%
Good Source: Vitamin B12	0.8 µg	35%

By Innit Culinary Team