The most loved side dish of all! No dinner is complete without a big bowl of this classic 3-Ingredient Italian Potato Mash – Plus, tips and tricks to make the best potato mash every single time!
There’s nothing quite comforting as a rich, creamy portion of Italian potato mash.
Loved by grown-ups and kids alike, this Italian potato mash is a super versatile dish and makes a great side for both weeknight meals and festive dinners.
Over the years I’ve made this Italian potato mash endless times and my family keeps asking for more. Awesomely A1 protein-free, gluten-free and ready in less than 30 minutes, this recipe is a keeper!
**This post is sponsored by a2 Milk™. All opinions are my own as usual**
Italian potato mash is possibly one of the simplest dishes ever created, but it’s also one of the easiest sides to mess up.
Grainy or gluey texture and lack of flavour are some of the most common issues, and it all comes down to using the right ingredients and method.
Below you’ll find all the tips and tricks I’ve learned over the years, to make a tasty potato mash that will see your guests coming back for more.
But first, let’s talk about the simple ingredients you will need to make it.
Just 3 Ingredients for Italian Potato Mash!
The BEST Italian potato mash only requires very 3 very basic ingredients: potatoes ( I use a mix of Russet and Yukon Gold potatoes), fresh milk and butter.
Potatoes: Choosing the right spud is essential for this recipe. For a fluffly mash, avoid waxy potatoes such as Red Bliss or New Potatoes, as they have a low starch content and don’t absorb much dairy.
Go for Russet or Yukon Gold potatoes instead. Russet potatoes will give you the creamiest mash, but if you don’t mind a bit of texture, Yukon Golds are also great. They have more flavour and a lovely gold color.
Milk: My favourite milk to use is delicious, fresh whole a2 Milk™.
It’s the only milk that comes from specially chosen cows’ that naturally produce only the A2 protein and none of A1 protein.
It’s completely natural and the way that milk is meant to be. Personally, I love the difference!
Butter: Regular cows’ milk contains the A1 protein so to make sure my potato mash is pure A2 protein I use my own homemade a2 Milk™ butter.
It only takes 10 minutes and is so simple! Or, you can use goats’ butter or a dairy-free alternative.
Tips and Tricks for The Best Italian Potato Mash
Once you’ve got your ingredients right, it’s essential to follow a few rules to get the best potato mash ever.
Don’t peel or cut the potatoes.
Unpeeled and unchopped potatoes absorb less water whilst they cook, preserving their natural starch.
Use a potato ricer or masher.
Never ever use a blender or food processor for mashing the potatoes, you’ll almost certainly end up with a gluey unpleasant texture.
You can opt for a potato ricer if you like your mash to be creamy and fluffy (as I did in the recipe video here).
Instead, use a potato masher (as I did in the pictures) if you like some tiny potato bits which will give a nice rustic texture to your potato mash.
Add butter first.
Don’t melt the butter before-hand, simply add softened butter chunks whilst you mix your potato mash.
Then add HOT milk.
Make sure to heat your milk before adding it into your mash.
Avoid adding all your milk at once, but pour it slowly whilst mixing.
How To Customize Your Italian Potato Mash
Once you have mastered the basics, go wild with all kind of potato mash add-ons.
I love adding bacon bits, a bit of Parmesan or Pecorino cheese, or simply some fresh chopped herbs.
Use any of your favourite ingredients to customize your potato mash to your taste.
You can also leave it plain, simple and delicious as it is.
Here are few of favorite ways to serve potato mash:
– This Italian-style Prosciutto Wrapped Cod takes just 20 min to prepare and makes a nutritious dinner.
– These Beer Lime Chicken Skewers are loaded with flavour, and effortlessly easy to prepare.
– Cauliflower fritters! These are so good, and awesomely baked rather than fried.
How To Make The Best Potato Mash
- 800 gr whole Russet or Yukon Gold potatoes
- 60 gr butter softened
- 60 ml fresh whole milk warmed (I used a2 Milk™)
- sea salt and black pepper to taste
- a pinch of nutmeg optional
- finely chopped parsley/chives optional
- Place the potatoes in a large pot, cover with cold water and add 1 tsp of salt. Bring to a boil, uncover and simmer for about 20-30 min, or until the potatoes are tender and cooked through.
- Once the potatoes are ready, drain in a colander and peel whilst still hot. In the meantime, warm up your milk.
- Place the potatoes in a large bowl, add in softened butter and mash with the help of a potato masher.
- Slowly pour the hot milk in, and continue to mash the potatoes until reaching the desired texture. Season with salt and pepper to taste and a pinch of nutmeg if you like.
- Sprinkle with fresh herbs (optional) and serve your potato mash immediately.
- Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days