To do the mashed potato very few ingredients are enough – potatoes, butter, milk and parmesan – and here is a side dish suitable to accompany meat dishes, even if rather elaborate, such as the roast, the stew and the braised, but also of fish, like the steamed salmon or the grilled seabass. But with a bit of imagination we can however invent ourselves puree variants even more delicious and offer it even more than once a week without getting bored.

Mashed with a twist

Such as? Here are some ideas: which one makes you more passionate?

Puree with sage and speck

There sage it has a strong and particular aroma, which goes well with the simplicity of the puree. Sauté the sage with the butter and the bacon cubes and add them to the purée. Don't skimp on the quantities of seasoning!

Mashed with olives and artichokes

The Taggiasca olives make the purée more Mediterranean and tasty. You can cut them into small pieces and add them to the puree, or use the puree as a base and arrange them on the surface together with the artichokes.

Mashed with crunchy onion

Cut one onion white in strips and fry it, then add it to the puree. It will give a crunchy touch to the side!

Puree with vegetables

Cut mixed vegetables into cubes – such as carrots, courgettes, aubergines – and stew everything in a pan with extra virgin olive oil. Season with salt and pepper, place them in a pan as a base and cover with mashed potatoes. Sprinkle with Parmesan and bake. The result? The effect will resemble a Nordic meat pie, but in a veg version.

Mashed with basil

Strips of basil – cut with a ceramic knife to prevent them from blackening – and an excellent extra virgin olive oil to season the purée: the scent will be irresistible!

Puree with cheese and ham

Children will love the puree with cubes of ham and stringy cheese, a simple dish with a winter flavor.

Puree with garlic and paprika

Lovers of strong flavors will appreciate the addition of garlic minced and a sprinkling of paprika with puree, which will thus obtain character.

Puree with gorgonzola and walnuts

The gorgonzola, dissolved in a pan with a little milk, is deliciously added to the puree. Crunchiness is given by walnuts, or hazelnuts, in grains or pieces.

Discover now in the tutorial some other ideas to "play" with mashed potatoes!

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