Mashed potatoes is a great classic of the home kitchen. Everyone love it, young and old!
To prepare a good mashed potatoes it is important to choose old potatoes, not watery and floury. The red-skinned variety will be fine (avoid new potatoes which, on the contrary, are rich in water).
This is my mother's recipe, a little different from the classic one (she cooks potatoes directly in milk and doesn't use butter) and super tasty!
- Potatoes 1Kg
- Onion 1
- Extra virgin olive oil
- Grated Parmesan cheese
- Fine salt
First, wash, peel and cut the potatoes into pieces. Set them aside.
Chop an onion thinly, pour it into a pan and let it brown over low heat in extra virgin olive oil.
Then add the potatoes and milk (until the potatoes are completely covered)
Season with salt and let them cook over low heat, taking care to turn them from time to time.
When the potatoes have absorbed all the milk, mix them vigorously until a creamy mixture is obtained.
Then remove the purée from the heat and add some grated Parmesan.
Your puree is ready! If you want you can make it even tastier by browning it for a few minutes in the oven with bacon previously seared in a pan.