Mashed potatoes have always been the ultimate comfort food. But let me tell you, this Italian Mashed Potatoes recipe takes the humble spud to a whole new level. Imagine velvety red potatoes mashed with golden roasted garlic, a generous drizzle of vibrant extra virgin olive oil, and the nutty tang of freshly grated Pecorino Romano cheese. Topped with a fragrant sprinkle of rosemary and finished with a glistening olive oil drizzle, this dish is elegant yet comforting—like a warm hug from Nonna.
Why You’ll Love This Italian Mashed Potatoes :
These potatoes are not your average side dish. They’re a sensory experience!
- Creamy and Rich: The olive oil gives these mashed potatoes a silky texture while keeping them lighter than butter-heavy versions.
- Bold Flavor: Roasted garlic adds a sweet, caramelized depth that’s balanced by the sharp, salty Pecorino Romano cheese.
- Rustic Vibes: With their chunky yet creamy texture, these potatoes feel hearty and homemade.
- Flexibility: Want to switch it up? Add thyme instead of rosemary or use Yukon Gold potatoes for an even creamier base.
If you’ve ever wanted to take mashed potatoes from “meh” to “magnifico,” this recipe is it!
Ingredients For Italian Mashed Potatoes :
Here’s what makes these Italian mashed potatoes so irresistible:
- Garlic: Roasting brings out its sweet, nutty flavor, transforming the dish.
- Red Potatoes: Their thin skin and buttery texture make them ideal for rustic mashing.
- Extra Virgin Olive Oil: High-quality olive oil is the secret to rich flavor and smooth texture.
- Pecorino Romano Cheese: Adds salty, nutty goodness that elevates the dish.
- Fresh Rosemary: Optional, but it adds a touch of herbal elegance.
How to Make Italian Mashed Potatoes :
Step 1: Roast the Garlic
Let’s start with the star ingredient—roasted garlic. Preheat your oven to 400°F. Slice the tops off two garlic bulbs to reveal the cloves, then drizzle them generously with olive oil. Wrap each bulb in foil like a tiny treasure and roast for about 30 minutes. When you unwrap them, the garlic will be golden, soft, and fragrant. Trust me, it’s worth the wait!
Once cool enough to handle, squeeze the cloves out like buttery magic into a small bowl. Mash them with a little salt and pepper to create a rich, flavorful paste.
Step 2: Cook the Potatoes
Now, onto the potatoes. Wash, peel (or leave the skins on for more rustic charm), and cube 2 pounds of red potatoes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender. The aroma of garlic in the air and the bubbling pot will make your kitchen feel cozy and inviting.
Step 3: Mash to Perfection
Drain the potatoes and return them to the warm pot. Add ⅓ cup of olive oil (don’t be shy—this is where the creaminess happens). Mash until you reach your desired consistency. Chunky? Smooth? You decide! The warmth of the potatoes will release the olive oil’s fruity aroma, and I promise, it’s intoxicating.
Step 4: Add the Good Stuff
Here’s where the magic happens. Stir in your roasted garlic paste, ½ cup of freshly grated Pecorino Romano, and, if you’re feeling fancy, a teaspoon of finely chopped rosemary. Add a sprinkle of salt and a crack of black pepper. Stir it all together, and don’t forget to taste! This is your moment to adjust seasoning and make it your perfect bowl of mashed potatoes.
Step 5: Finish and Serve
Transfer your potatoes to a serving bowl and drizzle with a little extra olive oil for that glossy, Instagram-worthy finish. Sprinkle with a touch more Pecorino Romano because, honestly, can you ever have too much cheese?
Tips for Success :
- Go for Quality Ingredients: Since this dish relies on a few key ingredients, choose the best you can find. High-quality olive oil and freshly grated Pecorino make a huge difference.
- Customize Your Herbs: Rosemary is delightful, but thyme, parsley, or even a hint of sage could work beautifully.
- Leave the Skins On: For a more rustic texture and added nutrients, skip peeling the potatoes.
- Creamier Potatoes? Add a splash of warm milk or more olive oil if you like your mash ultra-smooth.
FAQs About Italian Mashed Potatoes :
1. Can I Make These Ahead of Time?
Yes! Prepare the potatoes as instructed, then reheat gently over low heat or in the oven, adding a splash of olive oil to keep them moist.
2. What Other Cheeses Can I Use?
Parmesan is a great alternative to Pecorino Romano. If you’re feeling adventurous, try a sharp Asiago for extra depth.
3. Can I Use Different Potatoes?
Absolutely. Yukon Gold potatoes are an excellent choice for their creamy texture and buttery flavor.
4. How Long Will Leftovers Keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a drizzle of olive oil to revive their creamy texture.
These Italian Mashed Potatoes are more than just a side dish—they’re a celebration of simple, bold flavors. The roasted garlic and Pecorino Romano turn this classic into something unforgettable. Whether it’s a holiday feast or a weeknight dinner, this recipe is guaranteed to make your table shine. Buon appetito!
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Italian Mashed Potatoes
These Italian Mashed Potatoes are more than just a side dish—they’re a celebration of simple, bold flavors.
Ingredients
- 2 bulbs fresh garlic
- Olive oil (for roasting and drizzling)
- 2 pounds red potatoes
- ⅓ cup extra virgin olive oil (plus more as needed)
- ½ cup freshly grated Pecorino Romano cheese
- 1 teaspoon finely chopped fresh rosemary (optional)
- Salt and pepper (to taste)
Instructions
Notes
Nutrition (per serving):Calories: 290 | Carbs: 25g | Fat: 18g | Protein: 5g