Wash the potatoes and boil them in a pressure cooker (usually takes about half an hour, but it depends on the size of the potatoes). Once cooked, mash them while still hot and add some salted butter. It's important to mix the butter into the hot potatoes so it melts properly and flavors the mixture. You probably know this, but by using a potato masher, you don't need to peel them.

Add the grated Grana, pesto, garlic, salt, and pepper to the mixture. At this point, you might wonder why use pesto without garlic only to add it separately. The answer is simple: the garlic is not for flavoring the pesto, but the entire mixture. Adjust accordingly. The same goes for salt and pepper. Remember, the pesto is salty, the butter is salty, and the Grana is very flavorful.

After mixing the ingredients well, add two eggs and, while the oven is heating, work the mixture as long as possible to make it smooth and homogeneous. Important warning: it's better to use a wooden spoon rather than a steel one. I've never understood why, but in the end, the dishes taste better. Maybe it's the spirit of grandma hiding in the 'little spoon.'

Final step: cover a baking pan with parchment paper (or grease it with salted butter like there's no tomorrow) and spread the mixture inside, making sure it's about an inch thick. When the oven is hot and the grill is on, bake for 50 minutes at 390°F. In the end, the cake should be cracked and golden on the outside and soft on the inside. PS: remember to lick your fingers after spreading the mixture. If done right, it's delicious.