Mashed potatoes are a very versatile side dish, ideal for accompanying rich meat dishes. Making it is very simple and quite fast.
When choosing potatoes, prefer the floury ones, I use yellow-fleshed potatoes that should be cooked with the skin on and then manually mashed.
I use a potato masher, but if you want, you can also do this operation with a fork, taking care to do it uniformly.
To the obtained puree, still hot, add the traditional ingredients, namely butter, milk, and nutmeg. For an even more delicious and tasty result, I usually add a generous amount of grated Parmesan.
Nutmeg and optionally black pepper finish off this side dish, suitable for the whole family and perfect for any occasion, from Sunday lunch to festive dinners.
A side dish that is always in vogue and appreciated, of English origin, but has now become a full-fledged part of our tradition.
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 399.19 (Kcal)
- Carbohydrates 46.52 (g) of which sugars 4.57 (g)
- Proteins 11.80 (g)
- Fat 19.09 (g) of which saturated 12.33 (g)of which unsaturated 6.71 (g)
- Fibers 5.37 (g)
- Sodium 106.14 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potatoes (yellow-fleshed)
- 3/4 cup milk
- 1/2 cup butter
- 1/2 cup Parmesan
- to taste nutmeg (grated)
- to taste black pepper (optional)
Tools
- 1 Pot tall
- 1 Potato Masher
- 1 Wooden Spoon
Steps
To prepare the mashed potatoes with Parmesan, start by cooking the potatoes, which should be chosen all of similar size to ensure uniform cooking times.
After washing them, put them in a tall pot full of water.
At boiling, add salt and lower the flame.
Cook for about 40 minutes, but always check by inserting a fork into the potatoes.When it passes through easily, they are ready.
As soon as they are ready, remove them from the water and while still hot pass them through the potato masher.
There’s no need to peel them, just cut them in half and insert them into the potato masher with the cut side. Remove the skin from the potato masher before moving on to the next one.
Meanwhile, put the milk on the fire to warm, but turn off before it reaches a boil.
To the mashed potatoes, add the butter cut into pieces and stir, then the hot milk and finally the grated Parmesan.
Work to combine and melt the butter and cheese.
If needed, add a pinch of fine salt and if you like, freshly ground black pepper.
Transfer the mashed potatoes onto a serving dish and sprinkle with grated nutmeg.
Serve hot.
The mashed potatoes with Parmesan are now ready.
Storage
Store tightly closed in an airtight container, in the fridge, for about a couple of days. Reheat before consuming.
Store tightly closed in an airtight container, in the fridge, for about a couple of days. Reheat before consuming.
