4 large russet potatoes, fork-pricked
1 large egg, beaten
2 T. freshly grated parmesan cheese
2 T. unsalted butter, softened
fine sea salt and freshly ground pepper
1 C. plus 2 T. all-purpose flour, plus more for dusting
1. Bake the potatoes at 425 until tender, about 1 hour. Cool slightly, then halve and scoop the flesh into a ricer or food mill; press into a bowl. (Can also mash well with a fork)
2. Add the egg, cheese, butter, 1 tsp salt and pepper to taste; stir with a fork until combined. Add the flour and stir to make a rough dough, then mix by hand until smooth. Add more flour if it's sticky.
3. Gather the dough into a ball on a floured surface and divide into 8 pieces. Roll each piece into a 12-in long, 1/2-inch thick log with your hands.
4. Cut the logs into 1-inch pieces. Freeze on floured baking sheets until ready to cook. Once frozen, store up to 1 month in a sealed container.