NEVER Fry Your Potatoes Again — Try This Old Italian MASH POTATO Trick

Forty years of recipes, made simple: https://aldobellini.com You pounded a pot of potatoes with a masher and got lumps, a watery bottom and a grey, gluey paste, so you went back to the frying pan. That was never your fault. Instant flakes and whipped chain-restaurant mash taught all of us the wrong idea of what mash should be. My mother made the silkiest mash I have ever eaten from the cheapest potatoes in the market, a knob of butter, and a battered old tool that had nothing to do with potatoes at all. Taste mash like that once, and you will never fry a potato again. I am Aldo Bellini. I spent forty years in restaurant kitchens, and I made my first lump-free mash beside my mother in Emilia Romagna. #MashedPotatoes #ItalianCooking #CookingTips