How to Make Best Mashed Potatoes Thanks to a Secret Italian Ingredient

Ingredients

• 1 kg White Potatoes (peeled and cut into even chunks)
• 100 g Unsalted Butter (cut into cubes, room temperature)
• 5 tbsp Pecorino Cheese (freshly grated)
• 1 cup Full‑Cream Milk (heated until hot but not boiling)
• to taste Salt (preferably kosher or sea salt)

Instructions

1. Prep Potatoes

   Peel the potatoes and cut them into evenly sized chunks (about 2‑inch pieces) so they cook uniformly.

   Time: PT5M

2. Cold Water Start

   Place the potato chunks in a large pot, cover with cold water, and add a pinch of salt.

   Time: PT2M

3. Boil Potatoes

   Bring the pot to a rapid boil over high heat, then reduce to a gentle simmer. Cook until a fork or toothpick slides in with little resistance, about 20 minutes.

   Time: PT20M

   Temperature: high heat

4. Drain

   Drain the potatoes in a colander and return them to the hot pot to evaporate excess moisture.

   Time: PT2M

5. Mash

   Using a potato masher, mash the potatoes until smooth with no large lumps.

   Time: PT3M

6. Incorporate Butter & Pecorino

   Add the cubed butter and grated Pecorino cheese to the hot mash. Stir vigorously until both melt completely and are fully incorporated.

   Time: PT3M

7. Add Milk

   Pour a splash of hot full‑cream milk into the mash, stirring continuously. Add more milk as needed until the desired creamy, silky consistency is reached.

   Time: PT3M

8. Season

   Season with salt to taste. Adjust butter, cheese, or milk if you prefer a richer or thinner texture.

   Time: PT2M

9. Serve

   Transfer the mashed potatoes to a serving bowl and serve immediately while hot and velvety.

   Time: PT0M

Nutrition Facts

Calories

440

Protein

6.5 g

Carbohydrates

45 g

Fat

24 g

Fiber

3 g