Italian mashed potatoes recipe: creamy potato puree

Italian mashed potatoes are creamy, simple, and wonderfully honest.

You cook the potatoes, mash them, add butter and milk, season with nutmeg and salt, and that’s almost all there is to it.

Almost.

Italian mashed potatoes on a fork

THE ULTIMATE COMFORT FOOD

In Italy, mashed potatoes are usually served as a side dish, accompanying meatballs, sausages, or a roast.

I love them so much that I often skip the main course altogether and comfort my soul with nothing more than a generous plate of potato purée.

And maybe, just maybe, a green salad on the side.

Sometimes that’s enough.

Italian potato puree in a bowl

START SIMPLE

This is the classic Italian mashed potato recipe.

Simple and balanced.

But once you’ve mastered it, feel free to play.

Fold in finely chopped mozzarella or a spoonful of grated Parmesan while the potatoes are still hot.

Add crispy pancetta or strips of prosciutto cotto.

Perfume the mixture with marjoram, rosemary, or oregano.

You can even cook the potatoes together with fresh herbs, whether boiling, steaming, or roasting them.

And if you choose to bake them instead, expect a deeper, almost smoky flavor.

Like many Italian recipes, this one begins with a tradition and quietly invites you to make it your own.

Italian potato puree empty plate
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Italian mashed potatoes

Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Claudia Rinaldi

Ingredients

  • 2 medium potatoes
  • 1/2 cup milk room temperature
  • 2 tablespoons butter 50 gr
  • 1 pinch nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Place the potatoes in a medium bowl, cover them with water and bring to a boil. Cook them until fork tender. Most of the time, I peel them, cut them in pieces, and steam them.
  2. Drain them and peel them.
  3. Cut them in four or six pieces and pass them through a potato ricer and into a medium bowl - or the same pot you cooked them in. If you want them super creamy and velvety, skip the potato ricer and opt for a hand blender.
  4. Cut the butter in small pieces and toss them in together with milk, salt, and nutmeg.
  5. Mix well with a wooden spoon - or the blender - to incorporate everything. Make sure the butter has melted completely, and taste for salt.
  6. Serve hot.

Enjoy your Italian mashed potatoes!

Claudia