You'd Never Know These Delicious Italian Mashed Potatoes Have Only 3 Ingredients - Tasting Table

"There's something about mashed potatoes that hits different than other spud dishes. Maybe it's the creamy texture, or the undertones of dairy in the flavor, or simply the fact that it's a comforting meal. Mashed potatoes are a massive favorite among Americans, but you probably don't associate them with Italian food. Once you learn about the simplest three-ingredient Italian mashed potatoes, though, that's going to change. All you need are spuds, heavy cream, and nutmeg."

"Ideally, you'd be working with russet potatoes because they have a mild flavor and a dry, starchy texture that turns fluffy (not gooey) when you mash them. They usually come in a large size with brown skin. In the absence of russet potatoes, the Yukon Gold variety will also work. Instead of peeling the spuds, you want to cook them with the skin on, as that ensures a softer, drier texture. Moreover, removing the skin can make them absorb too much water."

"And yet, this Italian variation of the comforting dish calls for neither. Instead, it makes use of heavy cream. The cream is heated up on the stove for about and added warm to the riced potatoes. The two are then mixed together to create the ultimate creamy mash. Using the whisk instead of a fork or a masher allows the potatoes to develop a fluffier, more airy consistency."

Choose russet potatoes for mild flavor and dry, starchy flesh that becomes fluffy when mashed; Yukon Gold works as an alternative. Cook the potatoes with the skin on to prevent excess water absorption and to ensure a drier texture. After cooking, pass the potatoes through a ricer for the smoothest result. Heat heavy cream on the stove and add it warm to the riced potatoes. Whisk the cream and potatoes together to develop an airy, fluffy consistency rather than mashing with a fork. Finish with a pinch of nutmeg to upgrade the flavor without using butter or sour cream.

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