The Traditional Mashed Potatoes is a really simple recipe to make, a perfect side dish for roasts, braised dishes, stews… not only that, it can also become an excellent base for preparing small pies, gateau… The most difficult thing to prepare good mash is choosing the potatoes: they must be old and starchy, and especially prefer those from Organic Farming, which are not treated in any way. Rich in phosphorus, potassium, and vitamin C, they are very digestible, and the high amount of starch they contain gives greater satiety than other carbohydrates, such as bread and pasta.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs Potatoes
- 2 cups Whole milk
- 5.5 tbsps Butter
- 3.5 oz Parmigiano Reggiano
- to taste Salt
Preparation
Wash the potatoes and boil them in cold water with the skin on.
Cook them for at least 40 minutes: everything depends on the size.
Once lukewarm, peel them and mash them with a potato masher or food mill.
Place them in a high-sided saucepan, pour in the milk, salt, and start cooking.
Stir continuously and continue cooking until you have obtained a soft cream.
If the amount of milk is not enough, add more, only after bringing it to a boil.
At this point, add the butter, the Parmigiano, and mix for a few minutes.
Turn off the heat and serve immediately very hot.
Tip: if you want a lighter mash with a more delicate taste, add extra virgin olive oil instead of butter, in the same quantities.
Notes
Did you like my Traditional Mashed Potatoes recipe? Follow me on the Facebook page to not miss any news!!
