1️⃣ Peel and cut the potatoes
Peel the potatoes and cut them into even, medium-sized pieces.
Uniform size ensures even cooking—too large and they stay hard, too small and they fall apart too quickly.
2️⃣ Cook the potatoes directly in milk
Place the potatoes in a heavy-bottomed saucepan.
Pour in enough milk so it nearly covers them without fully submerging. Add a pinch of salt.
Cooking potatoes in milk instead of water is the key secret to a rich and flavorful mash.
3️⃣ Slow cooking for maximum creaminess
Set the heat to low and gently bring the milk to a simmer.
Cook for 20–25 minutes, stirring occasionally to prevent sticking or burning.
As the potatoes cook, they absorb the milk, becoming soft, fragrant, and naturally creamy.
4️⃣ Add butter and flavor
When the potatoes are fork-tender, turn off the heat.
Add the butter and let it melt slowly.
Season with freshly grated nutmeg and Parmesan cheese if desired—this adds depth and warmth to the flavor.
5️⃣ Mash gently
Use a potato masher to mash until smooth and lump-free.
For an extra-smooth texture, you may use an immersion blender—but mix gently and briefly to avoid a sticky consistency.
6️⃣ Serve and enjoy
Serve hot, topped with a small knob of butter melting over the surface.
From the very first bite, the soft texture and rich aroma will win you over.
Grandma’s Tip
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