Grandma’s Secret to Creamy, Waterless Mashed Potatoes: Find Out Here!

Peel and dice the potatoes into evenly sized cubes for even cooking.

Place the potatoes in a large saucepan and cover with milk. Add a pinch of salt.

Bring to a boil over low heat, then simmer for 20-25 minutes until the potatoes are completely tender. Stir occasionally to prevent the milk from sticking.

When the potatoes are done, drain them slightly, reserving a little of the cooking milk.

Mash the potatoes with a potato masher or a fork directly in the saucepan.

Add the butter and a little of the hot cooking milk (enough to achieve the desired consistency).

See the seasoning, nutmeg, and pepper if desired, and blend well until smooth.

If desired, you can add 2-3 tablespoons of grated Parmesan cheese for extra flavor.

Serving and storage tips:
Serve hot with stew, meatballs, or simply with a drizzle of olive oil and a few fresh herbs.

For a gourmet touch: add a drizzle of truffle oil or a few flakes of flavored butter just before serving.

Storage: Keeps refrigerated for 2 days in an airtight container. To reheat, add a splash of milk and heat over low heat or in the microwave, stirring frequently.

Variations:

See next page for more information.