In 2017, I went to Senigallia, Italy with my parents. It was supposed to be a trip where I would spend time with them in Italy and then meet a friend, peel off, and travel onward to four other European cities. Unfortunately, things didn't end as planned, but while in Senigallia I had some Yukon Gold Potato Puree I've craved ever since.
Italy has the best food, if I had to rank the top five meals I have ever had, at least three of them would be ones I have had in this incredible country. The two days I spent in Senigallia was no exception.
A beachfront town, Senigallia has a lovely pedestrian-friendly feel.
My family and I were more than impressed with the variety of restaurants just outside our hotel doorstep. One of these was a place called Mascalzone (pictured above, upper left). This is a very trendy, hip place with attractive and young staff. The atmosphere is higher-paced, with loud music and lots of trendy uplighting, accented by modern, sleek, primarily white decor. There are many man-buns and scattered hipster tattoos sported by the staff.
Mascalzone was very trendy, tasty, and an all-around good time, but the food was edged out by the fabulous as Qubetti di Sabbia (pictured above, upper right).
Our first of two dinners in Senigallia, Qubetti di Sabbia (pictured right) ended up being my favorite for a few reasons. First, the food was just phenomenal. I ordered tuna and some veggies, and my father got another seafood and a side of Yukon mashed potatoes. I ended up eating most of his potatoes and then spent weeks testing different recipes I found online when I returned home.
Finally, after what felt like endlessly searching, I combined what I'd liked and made a worthy dupe. I felt the only fair thing to do was to share it!
5 Ingredients:
1 sprigs fresh rosemary
3 sprigs fresh thyme
2 lbs Yukon gold potatoes, diced
salt and pepper to taste
1/2 cup butter
1/4 cup milk or cream (if desired)
You'll need a large pot, a potato masher and a blender or food processor.
In the large pot, put the diced potatoes, enough water to cover them well and two teaspoons of salt. Bring to a boil over high heat. Once it begins to boil, adjust the heat to medium-high and allow the potatoes cook uncovered for roughly 30 minutes. Potatoes should be very well cooked and tender to the touch of a fork. Strain the potatoes.
Let the potatoes cool a little and then place all ingredients into blender or food processor. Blend until smooth. Add extra butter and milk or cream if necessary.
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