Tambor De Picadillo (Beef Hash and Mashed Potatoes)
| Yield: | 6 Servings |
| Categories: | Beef, Cuba |
| 1 | Recipe Picadillo (see above) | |
| 3 | lb | All-purpose potatoes, peeled and quartered |
| 2 | To 3 tablespoons salted butter, at room temperature | |
| 1 | c | Milk or half-and-half, scalded |
| Salt and freshly ground black pepper to taste | ||
| 1/4 | c | Freshly grated Parmesan cheese |
| 1 | Prepare the picadillo one day in advance. The day of serving, bring | |
| It to room temperature. | ||
| 2 | Place the potatoes in a large saucepan, cover with cold, salted |
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