Mashed Potatoes from scratch!

I don’t want you to be hasty and cook meals out of boxes, when you can equally easily and even more tastefully, and gracefully I might add, cook your own meals from scratch.

I know it’s easier and fuss-free occasionally but try to leave it on that frequency level! The only thing I personally love out of a box is chocolates, pizza or better yet rings- engagement ones!! Ok, and creme patissiere bags needing only milk to transform into a bowl of heaven! But that’s bags, not boxes.


When the recipe is easy and quick I say so and I mean it. Trust me! So, let’s try together to create the best, velvet, garlicy, soft and rustic mashed potatoes you have ever cooked. And it won’t be superb due to the pure ingredients, but due to the love and effort you put into it. It can’t fail.


WHAT YOU NEED ( 5-7 helpings):

  • 7-8 medium potatoes, washed, peeled and chopped into big squares
  • 1/2 cup milk of choice (I used almond)
  • 1/2 tablespoon ground nutmeg
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary (fresh or dried) or basil
  • 1-2 garlic cloves mashed
  • 50 gr grated cheese of choice ( a little salty)


Boil the potatoes in a medium pot, until they’re very soft when you insert a fork. Remove from the heat but don’t remove them from the water.

In a big bowl, using a ladle, take potatoes from the pot along with a little of the water they were boiled in – not much water, just as much as the ladle picks up with the potato cubes- and toss them in. PLEASE don’t overdo it with the water, be extremely thrifty.

Add all the other ingredients- as many garlic cloves as you can handle!!- and, with a fork or a potato masher, calmly start mashing the potatoes. At this point, if you feel the puree is too thick, add a little more water from the pot, a spoon at a time. You want it to be airy, puffy, smooth and velvety. It doeasn’t matter if there are potato lumps, it becomes all the more rustic!


If you are a Potato Lover like me, take a fork or a spoon and dig in!! You won’t be able to stop!!! Eat it as a side dish or as main course topped with mince, chilly or even meat gravy!! Tried and true.

Here, with wild boar gravy! My dear Fiance made it!!!


Evgenia ♥♥



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