Mashed Potatoes: The Classic Recipe for a Creamy Mash

ingredients
  • white or yellow potatoes
    1 kg

  • Milk
    200 ml
    • 63 kcal

  • Butter


    70 grams
    • 899 kcal
  • Grated parmesan
    30 grams
    • 380 kilocalories

  • Nutmeg
    to taste

  • salt


    to taste
    • 21 kcal

Calories refer to 100 grams of product

the mashed potatoes it’s a side classic of Italian cuisine: smooth and enveloping, it can be considered a real comfort food. Adapted to colder seasons, it is ideal to accompany meat dishes, fish and also vegetarians. Easy to make, it is made from boiled potatoes, milk, butter and grated Parmesan. For a truly flawless result, choose potatoes rather white or yellow flesh floury and dry, among the most suitable for this preparation, but also for gnocchi and flans, because they absorb liquids better; moreover, they must be old, but still intact, without buds and with smooth skin.

Once the potatoes are boiled, we recommend that you mash them with a potato masher, by avoiding the use of a hand blender or food processor: the risk is to obtain a sticky and unpleasant consistency in the mouth. Then the mashed potatoes are diluted with hot milk, flavored with a pinch of nutmeg, then gently cooked over the fire for a few moments, or in any case until the desired consistency. The butter and grated Parmesan, added at the end of cooking, will make the dish tasty and irresistibly creamy and creamy.

What we offer is the classic recipe mashed potatoes, but there are many variations: you can also try the non-milk version or add a mix of different cheeses, to make it even richer and more delicious. If the minutes are counted, however, we recommend that you peel the potatoes, cut them into pieces and then boil them in salted water: this will speed up the cooking times. Accompany it with a sumptuous roast in the oven and serve it to a nice Sunday lunch with the family. Follow our recipe step by step.

How to make mashed potatoes

Mashed Potatoes The Classic Recipe for a Creamy Mash

Wash the potatoes thoroughly, place them in a large saucepan with salted water (1) and then boil them. Choose them of a fairly even size so that the cooking is uniform. They will need to cook for about 45 minutes, but prick them with a fork to check if they are cooked.

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Once cooked, drain the potatoes and let them cool (2).

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Peel the potatoes (3).

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Transfer the potatoes to a large saucepan and mash them with a potato masher until mashed (4).

Add a pinch of salt (5).

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Pour the milk into a saucepan and season with a pinch of nutmeg (6).

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Put on the fire and let it heat up (7).

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As soon as the milk begins to simmer, pour it over the potatoes (8) and mix vigorously with a hand whisk, to avoid the formation of lumps.

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Cook the mash for a few moments on the heat, then turn off and add the butter in pieces (9).

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Add the grated Parmesan (10).

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Stir again to combine everything (11).

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Bring to the table and serve hot (12).

Advice

If the mash has a consistency too liquid, add an additional boiled potato or increase the heat slightly and continue cooking until thickened; if you want it to be creamier and less compact, dilute it with a drop of hot milk Following.

For an even more delicious preparation, replace part of the milk with a little sour cream and enrich the mixture with cubes of cheese and salami, or with a mixture of grated pecorino and Parmesan cheese.

In case you have any leftover mashed potatoes, make these delicious potato pies.

storage

The mashed potatoes keep perfectly for approx. Three days in the refrigerator, in a tightly closed container. Before serving, it will suffice to warm it with a drop of milk.

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