Mashed Potatoes
This mashed potato has a creamy texture you won’t get enough of, light as air but still satisfying, and incredibly easy to throw together. Made with just potatoes, butter, Pecorino, and hot full-cream milk, it’s my personal favorite way to serve a mash that’s full of flavor without being heavy. It’s a classic recipe done properly, quick to make, naturally gluten free, and the kind of side dish that has everyone asking for seconds.
Servings 4
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.