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Potato purée (classic version)




Whitefleshed potatoes

500 oz

Full fat milk

100 fl oz


10 oz

Parmigiano cheese

20 oz


1 teaspoon

Iodized salt

to taste

first courses from Italy

Potato purée (classic version)

Potato purée (classic version)

vegetarian with lactose source of C vitamins high in potassium

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Potato purée (classic version)

Classic version of the delicious potato mashed potatoes. Do I prepare this for you, and you?

Potato purée (classic version) step 1

step 1

First, I wash the white dough potatoes and place them in a pot together with plenty of cold salted water, then let them cook for about 30-40 minutes after boiling.

Potato purée (classic version) step 2

step 2

Once the potatoes are cooked evenly (I try to squeeze them with a fork to make sure they are cooked even in the center) the peels immediately and crush them with a passapatate

Potato purée (classic version) step 3

step 3

At this point I transfer the potatoes crushed into a non-stick casserole, light the fire and unite the previously heated milk and grated nutmeg

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Potato purée (classic version) step 4

step 4

When the milk is fully absorbed I turn off the fire, add the butter and the parmesan and manteco until full absorption of both ingredients

Potato purée (classic version) step 5

step 5

Finally adjust salt and serve immediately

Potato purée (classic version) step 6

step 6

If you want to discover the secrets of a perfect potato purée from a glance at the article dedicated to my blog, good appetite!

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