Mashed potatoes are a staple in so many cultures and culinary traditions of so many countries. From Ireland, all the way to the US, each country and culture has supposedly their own rendition of this evergreen dish. It is for this reason that there is perhaps no way to ruin a mashed potato dish. One of these colorful ways to prepare mashed potatoes is through the traditional Italian way. The Italian way utilizes the famed technique of keeping things fairly simplistic but not sacrificing any flavor in doing so.
The main distinction in this Italian version of the dish is that it manages to eliminate the lumps altogether and what you get in the end is a creamy and smooth texture. This recipe requires potatoes of good quality as well as skillful preparation.
This Italian Mashed potatoes recipe stores well. You can store it in a insulated lunch box and eat later, and it will still taste as delicious as freshly prepared.
Health benefits:
Potatoes are an ideal dietary choice for those who want to watch their calorie intake as they contain only 110 calories. There’s no fat, sodium or cholesterol in them. Additionally, they’re a good source of vitamin B6. They are also rich in fiber, magnesium and anti-oxidants.
Ingredients
russet potatoes, peeled and cut into chunks: 6
vegetable broth: 1 cup
dried thyme: 1 tsp
dried rosemary: 1 tsp
Dried oregano: 1 tsp
dried basil: 1 tsp
onion powder: 1 tsp
dried parsley: 1 tsp
dried sage: 1 tsp
minced garlic: 1 tsp
How To Make Italian Mashed potatoes
- Properly wash and rub the potatoes to remove all the unwanted soil off the top.
- Boil the potatoes, but start off from cold water and keep them boiling for 40 minutes.
- In order to create Italian mashed potatoes, you’ll need a food mill with a fine sieve. This tool is essential to get the proper Italian feel in the mashed potatoes.
- Once your potatoes are cooked, peel them off ASAP.
- Pour the butter over them quickly in a cold state.
- Keep stirring and sift the potatoes constantly.
- The more you sift, the creamier and smoother the potatoes will be.
- If you do not plan on serving these mashed potatoes immediately, place the potatoes in the refrigerator.
- Make sure you keep the mashed potatoes covered with a plastic wrap.
- When you are ready to serve, put them on a non-stick pan and heat.
- Add Parmigiano and Reggiano cheese while adding some milk as well.
- To top it off, add some salt to taste and pepper.
Serve with a stew or any sort of braised meats.