The mashed potatoes it’s a classic recipe to learn and use as jolly on any occasion. A perfectly made puree is a side perfect for both a family meal and a dinner with friends, to accompany your favorite second courses.
Ingrediants
- 1 kg of potatoes
- 250 ml of whole milk
- 50 g of butter
- nutmeg
- salt
How to prepare: Mashed potatoes
The mashed potatoes is one recipe classical, timeless. The old, white-fleshed potatoes with pulp floury And dry, are the most suitable for making mashed potatoes, as well as for making gnocchi. Beware that theirs peel is intact, smooth and free of sprouts.
Very easy to do mashed potatoes can also be prepared the day before, stored in the refrigerator and closed in an airtight container. When is the time to warm it up just stir it with a drop of milk and it will seem as if it had just been made.
If you have short while peel the potatoes, wash them and cut them into chunks, arrange them in a basket for the steaming and cook for about 10-15 minutes then proceed by mashing them.
Good, delicious and extremely versatile, they are a food rich in nutrients. If you want to give a touch of originality to yours mashed potatoes try the variant with shallots, rosemary and crunchy chips!
Two recipes with potatoes which offer an interesting alternative are Hasselback Potatoes and Duchess Potatoes. If you like to try one instead vegetable puree a little different from the usual here is the cauliflower purée and the fennel and parmesan purée.
OTHER TASTY RECIPES: Purple mashed potatoes, Pumpkin mashed potatoes, Mashed beans and potatoes with cracklings and pecorino cheese, Mashed Brussels sprouts
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
50 min
- Portions
-
4
How to prepare: Mashed potatoes
Here’s how to make mashed potatoes. Wash the potatoes and transfer them to a pan with plenty of cold water. Bring to a boil, add a pinch of coarse salt and cook for about 40 minutes, checking the cooking by piercing the pulp with a wooden toothpick. Drain them with a slotted spoon and peel them while they are still hot. Mash the potatoes immediately with a potato masher and drop the puree into a saucepan. Pour in the warmed milk a little at a time, stirring at the same time with a whisk to avoid the formation of lumps.
Cook the purée on very low heat for 3-4 minutes, until soft, add the diced butter, a pinch of salt and a pinch of grated nutmeg and mix quickly to mix the ingredients. Serve the mashed potatoes hot immediately.
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