GATTO DI PATATE (MASHED POTATO CAKE)

butter
bread crumbs
4 lb potatoes, peeled and quartered
1 tbsp salt
4 large eggs, lightly beaten
1 cup milk
6 tbsp unsalted butter, plus extra for greasing the pan
1/2 cup freshly grated pecorino cheese
1 cup chopped boiled ham
4 slices Napoli salami, chopped (about 1 1/2 oz.)
1/2 cup diced caciocavallo or provolone cheese
2/3 cup diced mozzarella
1/2 cup freshly chopped Italian parsley
salt & freshly ground pepper to taste

Preheat oven to 375 degrees. Grease the bottom and sides of a 10-inch round baking pan (or springform pan) with at least 3-inch sides with butter. Coat with bread crumbs.

Cook the potatoes in lightly salted boiling water until very tender, about 15 minutes. Drain.

Pass the potatoes through a food mill or ricer into a large bowl. Cool for 5 minutes.

Add eggs, milk, butter, pecorino, ham, salami, caciocavallo or provolone, mozzarella and parsley. Season well with salt and pepper and mash together until creamy.

Turn potato mixture into the prepared pan and smooth down evenly. Sprinkle lightly with bread crumbs, then gently press bread crumbs into the potato mixture.

Bake in preheated oven for 45 minutes. Let rest for 5 minutes.

Pass the thin blade of a knife along the inside edge of the pan and, holding securely, invert the pan.

Serve hot, at room temperature, or cold.