Italian Mashed potatoes
Some recipes are timeless, they can make you feel a child again; flavors which remind you Sunday lunches with your grandma and family, sharing the best moments with who you love. Recipes that not just tell a story, but really a display of love: your grandmothers’ and mum’s love, smiles and laughs, small gestures, such as our mum who prepares us our favorite course.
The recipe I’m sharing with you today is the perfect example of comfort food: something that will not only be comforting to the taste buds, but also to all the other senses and to your soul: Italian Mashed Potatoes.
This recipe will make you spring back to those afternoons when, although you lost the football match, you were happy anyway, since you knew there was a huge bowl of steaming mashed potatoes waiting for you at home.
My version gives you a super velvety and creamy potato mash and it is really easy to make as well. Just pay attention to a few steps and you’ll end up with the best mashed potato ever.
- 1 Kg Russets or Yukon Golds potatoes (or a combination of both, which would be even better)
- 280-300 grams milk (whole if possible)
- 60 grams unsalted butter, cubed and frozen
- 2 egg yolks
- 2 tbsp grated parmesan cheese (optional, but it gives a lovely Italian touch to the recipe)
note: try to choose potatoes of the same size, so that they’ll cook more evenly.
note: the quantity of milk really depends on the potatoes you’re using and the consistency you want: the more milk you’ll use, the more your mashed potatoes will be creamy and velvety.
- first thing first, cut butter into cubes and place it into the freezer to freeze completely.
- wash accurately potatoes and, without peeling them, place them into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch and let them simmer for about 40-45 minutes (the time is based on medium-sized potatoes). To make this step quicker, simply do the same process, cooking the potatoes in a pressure cooker for about 20-25 minutes. Remember to check for doneness: if you can easily poke through them with a fork, it means they’re perfectly cooked. Once cooked, drain them and let them cool slightly, but not completely (about 5 minutes). Then start peeling the steaming hot potatoes.
- once that’s done, place the potatoes in a ricer or a food meal and press them through the ricer (or food meal) right into the pot. On medium-low heat, cook the potato pulp without using any kind of fat for about 3 minutes.: what that does, it basically removes all the moisture from the potatoes, giving you the fluffiest mashed potatoes ever. Remember to constantly stir.
- while potatoes are cooking, heat the milk just until it starts simmering. After about 3 minutes, remove the potatoes from the stove and, using a whisk, start incorporating the steaming milk, a little at a time, so that you can check the consistency. I personally add it in 3 times, passing it through a sift, so that I can remove any lump that might be created while heating the milk.
- once reached the right consistency, always off the stove, add the frozen butter cubes and then the parmesan cheese. Lastly, stirring with a whisk, add egg yolks (which will give extra richness to the potato mash), salt, pepper and nutmeg. Serve immediately.
note: this recipe is best served right away, but you can also reheat it on low heat, constantly stirring with a whisk.
Let this recipe spring you back to those happy moments, let it steal your heart.
This is my version, I’m waiting for yours.
XOXO Cooker Girl.