Delicious Mash

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Delicious Mash
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it es br de fr
463
Calories per serving
  • Gluten Free
  • Energy Kcal 463
  • Carbohydrates g 23.2
  •   of which sugars g 2.1
  • Protein g 25.1
  • Fats g 30
  •   of which saturated fat g 16.51
  • Fiber g 2.1
  • Cholesterol mg 86
  • Sodium mg 715
  • Difficulty: Very easy
  • Prep time: 25 min
  • Cook time: 40 min
  • Serving: 4
  • Cost: Low

PRESENTATION

So, let's talk about creamy mashed potatoes. And or as the Italians say, purè di patate. Seriously, these are not your regular creamy mashed potatoes. They’re like, next level. With melty mozzarella, salty prosciutto, and Parmigiano Reggiano mixed in, it becomes this super tender and flavorful dish. Classic versions stick to boiled potatoes, butter, and milk, but adding these extras—wow, just elevates it. You know, in places like Lombardy or Piedmont, they even throw in saffron for that pop of color and earthy taste. Pretty cool.

These homemade mashed potatoes stay super fluffy and pair with almost anything—like roast meats or saucy stuff. Which is great. In Italy, family meals just feel cozier with a big bowl of the best mashed potatoes recipe on the table. I mean, as everyone digs in, the mozzarella stretch and prosciutto’s savory bite take it way way beyond the basic stuff.

Whether you’re looking for easy mashed potatoes for a quick dinner or something special, this is it. The mix of Parmigiano's nutty taste, rich butter, and golden potatoes is rich and comforting, but not heavy. Some families go with cream or toss in a little garlic. No single way to make them, really. Every spin just adds charm. For real.

Look, no need for fancy stuff—just real ingredients and a straightforward approach. Honestly, these creamy mashed potatoes are all about that creamy, cheesy comfort that makes you want seconds, no matter what else is on your plate. It’s the joy of sharing something really really good with the ones you love. And you know what? That's what it's all about.

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INGREDIENTS
463
Calories per serving
Potatoes 1.3 lbs (600 g) - (mealy)
Mozzarella cheese 7 oz (200 g)
Prosciutto cotto 4.25 oz (120 g)
Whole milk to taste
Parmigiano Reggiano PDO cheese ¾ cup (80 g) - to grate
Butter 3 tbsp (40 g)
Nutmeg to taste - to grate
Fine salt to taste
Preparation

How to prepare Delicious Mash

To prepare the indulgent mash, start by getting mealy potatoes of the same size, preferably not very large (if they are, cut them in half). Wash the potatoes very well under cold running water and boil them with the skin in salted water for about 40 minutes 1. In the meantime, prepare the seasoning: cut the slice of ham 2 and the mozzarella into cubes 3;

grate the Parmesan cheese and set everything aside 4. After 40 minutes, check the potatoes for doneness by pricking them with a fork 5; if the potatoes are soft and well-cooked, turn off the heat and gently remove them from the water with a fork; then peel them while still hot, placing them in a bowl 6.

Now pass the potatoes through a food mill or potato ricer 7 until you obtain a smooth puree. In the meantime, heat the milk on the stove. Place the mash you have obtained in a container 8 and add the knob of butter, mixing well with a spatula 9;

also add the grated nutmeg 10. When the milk has heated up, pour it in little by little 11, always mixing with the spatula 12 until you obtain a smooth, fluffy, and homogeneous mash (the mash should not be runny, so adjust the milk accordingly, using just enough to achieve the desired consistency).

Finally, add the grated Parmesan cheese 13, the ham 14, and the mozzarella cut into cubes 15.

Season with salt to your liking 16, then mix to combine the ingredients 17. Finally, transfer the indulgent mash into a baking dish and serve it hot 18.

Storage

You can store the indulgent mash in the refrigerator covered with plastic wrap for a maximum of 1-2 days. When it's time to reheat it, simply mix it while adding a splash of milk. Freezing is not recommended.

Tip

A useful tip about the potatoes: if they are very tasty, you can cook them peeled and in pieces, otherwise I recommend boiling them whole with the skin and peeling them afterward. To achieve a better result, incorporate the other ingredients in the still-hot pot in which you cooked the potatoes. If you prefer, you can also make the indulgent mash in a simpler yet equally tasty way: I suggest adding a generous sprinkle of Parmesan to the classic mash; it will make your dish very flavorful!

For the translation of some texts, artificial intelligence tools may have been used.
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