1. Ingredients for Grandma’s Mashed Potatoes
1kg floury potatoes (choose russet or white potatoes, ideal for a smooth
mash) 500ml whole milk (for a perfectly creamy texture)
40g butter (or more for a richer, flavourful
mash) Salt Freshly
grated nutmeg (optional, but it adds a special touch)
Grated Parmesan cheese (optional, but I assure you it’s delicious)
Detailed recipe for the perfect mashed potatoes
1. Peel and cut the potatoes.
Start by peeling them carefully, then cut them into medium-sized, uniform pieces. This ensures that the puree cooks evenly: pieces that are too large will take longer to cook, while pieces that are too small will tend to crumble.
2. Place the potatoes in the pot with the milk.
Choose a saucepan with a heavy bottom, ideal for gentle and even cooking. Pour in the potatoes and cover them almost completely with milk. The liquid should brush the potatoes without submerging them completely. Add a pinch of salt.
3. Cooking over low heat:
Gently heat the milk over low heat. Simmer for 20 to 25 minutes, stirring gently occasionally to prevent burning.
During cooking, the potatoes absorb the milk, acquiring a delicious aroma and a creamy texture. A little milk will remain at the bottom, forming a velvety base that blends perfectly with the puree.
4. Add the butter and spices.
When the potatoes are tender (check for doneness with a fork), remove from the heat and stir in the butter. If desired, add a generous amount of nutmeg and Parmesan cheese for extra flavor.
5. Mash and blend.
Mash all the ingredients with a potato masher until you get a smooth, lump-free consistency. For an even smoother puree, you can use a hand blender. Be careful not to overmix, otherwise the puree will become sticky.
Serve it and enjoy it immediately.
Click on the photo to see the full recipe.
