Cazzilli

Wash the potatoes thoroughly and place them in a large pot. Cover with cold water and add a generous pinch of fine sea salt. Bring to a boil and cook until the potatoes are very tender when pierced with a fork, approximately 25-30 minutes depending on their size.

Drain the cooked potatoes and let them cool slightly until they are comfortable to handle. While still warm, peel the potatoes and pass them through a potato ricer or mash them thoroughly with a fork until very smooth, ensuring no lumps remain.

Transfer the mashed potatoes to a large bowl. Add the finely chopped fresh parsley, the remaining fine sea salt, and the freshly ground black pepper. Mix well with a wooden spoon or your hands until all ingredients are evenly incorporated.