Grandma’s Mashed Potatoes

 

ngredients

1 kg floury potatoes (choose Russet or white potatoes, ideal for a light and fluffy mash)

500 ml whole milk (for the perfect creaminess)

40 g butter (or more for a richer and more delicious mash)

Fine salt to taste

Freshly grated nutmeg (optional, but it adds a special touch)

Grated Parmesan cheese (optional, but I assure you, it’s a real treat)

Detailed recipe for perfect mashed potatoes

 Peel and cut the potatoes

Start by carefully peeling the potatoes, then cut them into medium-sized pieces of similar size. This is the secret to even cooking: pieces that are too large will take longer, while pieces that are too small risk falling apart.

 Place the potatoes in the saucepan with the milk.

Choose a heavy-bottomed saucepan, ideal for gentle, even cooking. Pour in the potatoes and cover them almost completely with the milk: the liquid should touch the potatoes without completely submerging them. Add a pinch of salt.

 Simmer

Turn on low heat and slowly bring the milk to a boil. Cook for about 20-25 minutes, stirring gently occasionally to prevent the milk from sticking or burning.

As they cook, the potatoes will absorb the milk, making them fragrant and creamy. Some of the milk will be left over, creating a velvety base that enhances the mashed potatoes.

 Add the butter and seasonings