Frankfurt Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g potato (s), floury boilin
- 100 ml milk
- 20 g butter
- 0.5 ½ lemon (zest)
- 25 g herbs for Frankfurt sauce or accordin to taste and stock
- Salt and pepper, whiter
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and quarter the potatoes and cook in salted water for 20 minutes. Drain and return to the saucepan.
- In the meantime, heat the milk with the butter and lemon zest.
- Wash the herbs, shake dry and finely chop.
- Mash the potatoes well with the potato masher and now add the milk with the melted butter, first only 2/3 of the liquid, add the rest if necessary. Mix vigorously with a whisk to a fine puree and season with salt, white pepper and nutmeg. Now stir in the herbs and serve.
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