Mashed potatoes start with good potatoes, and potatoes are a staple for a reason. They’re easy to find, incredibly versatile, and always a crowd-pleaser. We roast them, fry them, turn them into croquettes, but a proper bowl of mashed potatoes, smooth, hot, and comforting, will always have a special place at the table.
There are plenty of mashed potato recipes out there, but today I’m teaching you the Vincenzo way. Simple, quick, and done properly, with one secret ingredient that changes everything. It takes your mash from nice to silky, buttery, and full of flavour, rich, savoury, and impossible to stop eating.
I live in regional Australia, and not far from me there’s a beautiful town called Robertson, famous for its potatoes. Every time I bring a bag home, I end up making mashed potatoes again and again until they’re gone, because good potatoes deserve a no-fuss recipe that lets the flavour of the potatoes really come through.
This is comfort food at its best. Velvety, rich, and deeply satisfying, with Pecorino taking it to the next level. Serve it on a weeknight or put it on the table for Sunday lunch, it works every time, and everyone will love it.
Watch: How to Make The Best Mashed Potatoes Thanks to a Secret Italian Ingredient
This Mashed Potatoes Recipe Is So Good, You’ll Stop Making It Any Other Way
Vincenzo’s Plate Tips on How to Make The Best Mashed Potatoes
Pick a good spud
You can use any potatoes you like. Every country has different types of potatoes, such as Yukon Gold potatoes or Russet potatoes. The most important thing is to use the best potatoes you can find.
Butter your way
You can use less butter or extra butter, it’s completely up to you. Just remember, butter brings flavour and richness, so don’t be shy.
Milk on standby
You don’t have to use all the milk, but always have at least one cup ready. Add it gradually so you stay in control of the texture. You can always add more, but you can’t take it out.
Skin on or off
It’s perfectly fine to boil potatoes with the skin on. If you pass them through a ricer, the skin will stay behind. Personally, I prefer to peel them first because it’s cleaner and easier to manage. You can also cut the potatoes before boiling so they cook more evenly.
Don’t time it, test it
There’s no exact boiling time for potatoes because every potato is different. To check if they’re ready, slide a fork or toothpick through the middle. It should go in and out easily and gently break the potato. Soft, but not mushy is the way.
Ricer changes everything
If you love mashed potatoes, a potato ricer is worth it. You can use a potato masher, but a ricer gives you a lighter, smoother result with no lumps. Once you try it, there’s no going back.
Texture is personal
I like my mashed potatoes silky, almost like whipped cream. If you prefer them thicker, use less milk. If you like them looser and creamier, add a little more. This recipe adapts to your preference.
How to Serve Mashed Potatoes
Spoon a generous dollop of mashed potatoes onto a flat plate and gently spread it out. Smooth, creamy, and still warm, it’s the perfect base for almost anything.
Serve it with roasted or grilled meat, pile it over a savoury pie, or even tuck it into a sandwich. It’s incredibly flexible and works with just about everything.
Mashed Potatoes
Print Recipe
Equipment
- Large-sized pot
- Potato ricer
- Strainer
- fork
- Spoon
- Mixing bowl
- Whisk
Ingredients
- 1 kg / 35.2oz white potatoes
- 100 g / 3.5oz butter
- 5 tbsp Pecorino Romano, grated
- 236 ml / 1 cup hot full-cream milk
- Salt
Instructions
- Start by peeling the potatoes (This step is optional.) Then place the potatoes into a large pot and cover them with cold water. Set the stove to high heat and bring the water to a boil
- Cook the potatoes until they are tender. Check them as they cook by sliding a fork or toothpick through the centre. It should go in easily and gently break the potato.
- Once ready, drain the potatoes well. While they are still hot, pass them through a potato ricer directly into a mixing bowl. Use a spoon to scrape off the ricer and repeat until all the potatoes are done.
- Working quickly while the potatoes are hot, give them a gentle stir, then add half of the butter. Season with salt to taste, add the Pecorino, and pour in a small splash of hot full-cream milk. Mix until everything starts to come together.
- Add the remaining butter and another splash of milk. Keep mixing until the butter has fully melted and the mash is smooth and creamy. If it feels too dry, add a little more milk until you reach your preferred consistency.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Looking for Dishes to Serve with Your Mashed Potatoes? Try These
- BEEF CHEEKS SLOW COOKED IN RED WINE SAUCE – These beef cheeks are slowly braised in red wine with butter, vegetables, and herbs until the meat absorbs every layer of flavour. The sauce reduces into a deep, glossy finish that coats the beef beautifully and is made for spooning over mashed potatoes.
- CHICKEN SCHNITZEL RECIPE – Prepared with fresh chicken fillets, homemade breadcrumbs, and a touch of lemon, this schnitzel is all about balance and texture. Fried gently until golden, it stays juicy inside with a light, crisp coating that works perfectly with mashed potatoes.
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