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The mashed potatoes

The mashed potatoes

A little 'time ago, chatting with a friend, he asked me why in my collection of recipes was not present the classic mashed potatoes.

There, for there I fell from the clouds: at the bottom of the mashed potatoes, I said to myself, it is always that;
and it is prepared as it has always done.

Leafing through my collection of cookbooks I have reached to think again: everyone prepares it in a different way!

It starts from the most Spartan preparation, and in its elegant and refined way: the potato, just boiled, is crushed in the dish with the tines of the fork and mixed at the moment with a knob of butter.
Up to preparations which provide various herbs and aromas, and the addition of Parmesan ...

I, in my small way, I prefer to keep it simple and give me just a grated nutmeg (I like very much) And milk; to a lesser or greater amounts depending on the mashed I want to achieve.

key ingredient, again, the potatoes: floury ones, like the gnocchi.


floury potatoes



XNUMX/XNUMX cup salted butter



XNUMX cups milk



salt for cooking



salt for seasoning (if necessary)


nutmeg (optional)

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Wash and peel the potatoes, halve the potatoes too big.
As soon as the potatoes are peeled leave them in cold water so that they do not alter.

Prepare a pot sufficient to contain the potatoes in a single layer.
Put the drained potatoes in the pan, season with a CT of salt and cover with cold water.
Put the covered pot on the stove and, from the moment the water is boiling, cook for about 20 '.
In any case, check with a knife that is well cooked.

Drain them in a colander and immediately ...

... Still hot mash in the pot where sian already been put 100 g of butter.
Mix with a ladle until a smooth cream is obtained.

Taste it to evaluate the possible need to add salt even taking into account the dish that this puree is intended to accompany.
Add nutmeg to taste. If you do not like it, quit it: a good puree is still good even without.

Put the pot on the stove and mix adding the separately heated milk in a saucepan:
the amount of milk indicated can vary depending on the quality of the potatoes and the final consistency that one wants to give to the puree.
Continue to mix on the fire until a smooth cream is obtained.
Mash is ready to be served.


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  • Wanting to decorate the dishes for the table already trimmed, the mashed potatoes can be put in a pastry bag with a large nozzle and distributed in the flat as most pleases.
  • I appreciate it very well: arranged in a ring and in the middle of the main preparation.
    And abundant accompaniment of sauce!