MEXICAN MASHED POTATO RECIPE RECIPES

Steps:

• Pour 1 cup of the flour onto a work surface. Add cold mashed potatoes, and create a well in center of potatoes. Crack egg into the well, and whisk lightly with a fork. Sprinkle with 1/4 teaspoon of the salt. Use hands to combine ingredients and create a dough. Add remaining flour, as needed, to keep dough from sticking. Do not over work the dough. 
• Divide dough into 4 to 6 portions, and roll each portion into 3/4-inch wide “logs”. Using a knife or bench scraper, cut each rope into 1/2 to 3/4-inch pieces.  
• Flour the back side of a fork. Working with 1 piece at a time, roll gnocchi down back side of fork to create small ridges. Repeat with remaining gnocchi, and chill 10 minutes.  
• While gnocchi chills, bring a pot of salted water to a boil. Cook gnocchi in batches in boiling water until all pieces are floating, about 4 minutes. Use a slotted spoon to transfer gnocchi to a plate in a single layer.
• Melt butter in a large non-stick skillet over medium-high. Add boiled gnocchi to hot skillet; cook, stirring occasionally, until lightly toasted and golden, 2 to 3 minutes. Sprinkle with Parmesan, pepper, and remaining salt. 

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
• Remove from the heat and let drain in a colander for 5 to 10 minutes.
• Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
• Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
• Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
• Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
• Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
• Remove from the oven and sprinkle with green onions before serving.