Italian Mashed Potatoes
Italian Mashed Potatoes
Serves 4
The two secrets to creamy, smooth mashed potatoes are—1. Be sure and cook the potatoes until they are completely soft, but not falling apart, and 2. A potato ricer. I’ve made mashed potatoes for years with a hand mixer, until I tried a potato ricer, and there is no going back. The ricer will keep the mashed potatoes creamy without the danger of over-mixing and turning them into an inedible paste—been there, done that with a hand mixer.
4 russet potatoes
3 Tbsp butter
1/3 to 1/2 cup whole milk
1/3 cup total grated Parmesan and asiago cheeses
1/2 tsp dried basil
salt and white ground pepper to taste
1. Peel potatoes and cut into quarters. Add to pan of cold water, enough to cover all of the potatoes.
Heat to boiling. Boil 20 minutes or until potatoes are completely tender. They should be soft, but not falling apart. Drain potatoes thoroughly.
2. While potatoes are cooking, heat butter and milk in a microwave safe bowl about 40 seconds on high, until warm and butter is melting. Add to a large mixing bowl along with cheeses and basil.
3. Place drained potatoes to a potato ricer and add to mixing bowl. Stir with a wooden spoon and add salt and white pepper to taste. Serve immediately and top with a pat of butter and sprinkle with a little grated Parmesan. (Note if the mixing bowl is stainless steel, you can place the potato mixture in a warm 250 degree oven to keep hot for a few minutes before serving.)