Go Back

Soft creamy mashed potatoes with nutmeg

Smashed potatoes are delicious recipe indeed! They pamper the stomach and the heart, as well. Here they are, all my tricks to make the best smashed potatoes you have ever eaten. It will get your  guests’ fave!
Course Side Dish
Cuisine Italian
Keyword mashed potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Print

Ingredients

  • 600 gr

    “floury” potatoes rich in starch 

  • 100 ml milk
  • 20 gr butter
  • salt
  • pepper
  • nutmeg

Instructions

  • Carefully wash the medium size potatoes;  
  • In the meanwhile, bring a pot of water to a boil;
  • Add some coarse salt and the potatoes;
  • When the water returns to a boil, set the timer and cook for about 20 minutes. Test for the doneness with a fork; 
  • For a very smooth and fluffy smashed potatoes, you have to smash them when they are still very hot. Take a thick bottom pot, or a copper one and smash the potato into one by one. Use  a potato ricer with the medium plate: you will remove the peel without burning your fingers; 
  • You have to be fast; if the potatoes cool down, they will get granulose. Heat up the milk;
  • Now, put the pot with the potatoes over medium-low heat  and add the butter; stir well with a wooden spoon. Add the milk little by little until the desired consistency: the more milk you add, the softer mashed potatoes will get; 
  • Stir to combine well, and remove form the heat; season with salt and pepper to taste (keep in mind that potatoes have a sweetish taste); go the extra mile: add a little grated nutmeg; 
  • Serve very hot; if you want to prepare smashed potatoes in advance, add little hot milk and heat over medium heat or in the microwave.