Maria Paola's mash potatoes

This recipe is for the best mash potato we've ever tasted!

We've just got back from Sicily and have been staying with the family who produce our delicious Sicilian & infused olive oils, the Di Lorenzo's. We've been truly spoiled with Maria Paola & Ina making delicious three course meals every night, and we wanted to share a few of the recipes with you!


  • Your favourite potatoes for mashing (we like Ratte, Desiree or Maris Piper) Parmesan cheese
  • Sicilian Olive Oil
  • Full fat milk
  • Salt & black pepper


  • Peel and then boil the potatoes until soft. You can chop them into cubes before boiling to allow them to cook more quickly.
  • Drain off all of the water. Add to a blender with a big glug of olive oil and a few drops of milk. Start the blender.
  • Add more milk and more olive oil and blend until you have the desired consistency. Then add Parmesan cheese, salt & black pepper to taste, and give a final blitz.
  • The potatoes should be smooth and cheesy with the taste of the olive oil coming through too.
  • If you can't get the potatoes smooth enough with your blender you should pass it through a sieve just to remove any final lumps.
  • We had this wonderful mash alongside pork loin (also cooked in olive oil with some simple Italian herbs), and also the following night on top of a delicious Italian style shepherds pie. Enjoy this with roast lamb, chicken, fish, steak, sausages, roast dinners... just about anything!!
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