How to Make Best Mashed Potatoes Thanks to a Secret Italian Ingredient

Von Vincenzo's Plate · 30 Min.

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Zubereitung

1. Peel the potatoes if you like, place them in a large pot, cover with cold water, and bring to a boil over high heat.
2. Cook until tender; a fork or toothpick should slide through the centre easily and gently break the potato.
3. Drain well. While still hot, press the potatoes through a ricer directly into a mixing bowl, scraping the ricer clean and repeating until all are done.
4. Working quickly while hot, gently stir, then add half the butter, salt to taste, the Pecorino, and a small splash of hot milk. Mix until it starts to come together.
5. Add the remaining butter and another splash of milk. Keep mixing until the butter has melted and the mash is smooth and creamy. If too dry, add a little more milk.

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