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Grandma's Mashed Potatoes
Ingredients
1 kg of floury potatoes (choose Russet or white potatoes, ideal for a fluffy mash)
500 ml whole milk (for perfect creaminess)
40 g butter (or more for a richer and more delicious mash)
Salt to taste
Freshly grated nutmeg (optional, but adds a special touch)
Grated Parmesan (optional, but I assure you it is a delicacy)
Detailed recipe for perfect mashed potatoes
1. Peel and cut the potatoes
First, peel the potatoes carefully and then cut them into medium, even pieces. This ensures that the mashed potatoes cook evenly: pieces that are too large will take longer to cook, while pieces that are too small will tend to fall apart.
2. Place the potatoes in the pot with milk.
Choose a heavy-bottomed pot - ideal for gentle, even cooking. Pour in the potatoes and cover them almost completely with milk. The liquid should touch the potatoes, but not completely cover them. Add a pinch of salt.
3. Simmer Slowly
bring the milk to a simmer over low heat. Simmer for 20-25 minutes, stirring gently occasionally to prevent the milk from burning.
As the potatoes cook, they absorb the milk, becoming aromatic and creamy. A little milk will remain, creating a velvety base that perfectly complements the mashed potatoes.
4. Add the butter and spices
When the potatoes are tender (test with a fork), turn off the heat and stir in the butter. If desired, add a generous amount of nutmeg and Parmesan for a flavorful touch.
5. Mash and blend
Mash everything with a potato masher until smooth and lump-free. For an even smoother mashed potato, you can use an immersion blender. Be careful not to overmix, or the mashed potatoes will become sticky.
Serve and enjoy immediately.
Tap the photo to see the full recipe.
