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Step 1: Peel & Cut Potatoes
Peel the potatoes and cut into even chunks (~1.5 inches).
Uniform size = even cooking.
Step 2: Boil Until Tender
Place in a large pot and cover with cold, salted water.
Bring to a gentle boil and cook 15–20 minutes, until a fork slides in easily.
Don’t overcook—they should hold shape slightly when drained.
Step 3: Drain & Dry
Drain thoroughly in a colander.
Return to the empty pot and place back on low heat for 1–2 minutes, stirring gently.
This evaporates excess moisture—key for fluffiness!
Step 4: Warm the Milk & Butter
While potatoes dry, gently warm the milk and butter together in a small saucepan until butter melts.
Don’t boil—just warm.
Step 5: Mash & Mix
Transfer potatoes to a large bowl.
Use a potato masher or ricer (not a blender or food processor—too much force = glue!)
Gradually pour in warm milk and butter mixture, mashing as you go.
Season with salt and freshly grated nutmeg.
Stir in Parmesan cheese, if using.
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