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Best homemade mashed potatoes recipe (Italian style) feat

Best homemade mashed potatoes recipe (Italian style)

Learn all the secrets and tips for making the best Italian style recipe for creamy, homemade mashed potatoes with Parmesan cheese, milk, butter, and some olive oil.
Course Side
Cuisine American, Italian, Meditteranean
Keyword cheese, creamy, homemade, mashed, potatoes, recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 293 kcal
Author Makos


  • 2.2 pounds (1 kg) potatoes, peeled and cut in slices
  • 1 garlic clove whole
  • half an onion
  • 1 1/2 cups (375 grams) milk
  • 3 tablespoons (45 grams) butter
  • 2 tablespoons (30 grams) olive oil
  • 1 1/2 teaspoons salt or to taste
  • freshly grated nutmeg (1/4 – 1/2 teaspoon)
  • 1 cup (80 grams) grated Parmigiano Reggiano
  • Chives or green onions chopped


  1. Cook the potatoes: Transfer the potatoes, the garlic, and the onion to a pot filled with cold water and bring to a boil. Reduce heat to a gentle simmer and cook until the potatoes are fork tender.

  2. Warm the milk: transfer the milk, the butter, the olive oil, the salt and the nutmeg to a small pot and heat until the butter is melted and the mixture is very warm. Keep it warm until you add it to the potatoes.

  3. Drain and Mash: When the potatoes are cooked, drain them very well and return the pot to the heat. Cook stirring gently for 2 minutes until all the moisture is gone. Remove the pot from the heat and mash them using a potato masher, or a ricer. You can also pass them through a large sieve, pressing them with the back of a wooden spatula.

  4. Add the grated cheese and the milk mixture gradually folding with a spatula until you get a creamy, silky consistency (you may not need all the milk, but you’ll notice that the potatoes as they sit will absorb a lot of liquid). Taste and adjust the salt.
  5. Serve with chopped chives or green onions. Eat!

Recipe Notes

For 2.2 pounds (1 kg) peeled potatoes you will need approximately 2.9 pounds (1.3 kg) unpeeled potatoes

For a more intense flavor you can cook the potatoes with the skin on. Use a towel to help you peel them while they’re still hot.

The exact quantity of the milk you'll need depends on the moisture of the potatoes. Keep adding milk until the mashed potatoes reach the texture of your preference.

For richer taste (and more calories) replace half of the milk with heavy cream.

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