Summary

Ingredients

• 500 g potato (s), floury or mostly waxy
• 4 egg yolks
• 150 g butter
• 100 ml milk or cream
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg, freshly grated
• 1 pinch (s) salt if required
• 6 stalks parsley, cut into small pieces
• 2 bay leaves

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Instructions

1. Peel the potatoes and cut into pieces of the same size. Cook with salt and 2 bay leaves until the potatoes are soft enough (do not cook to death, but do the cooking test every now and then with a fork).
2. Drain the pot over a sieve, remove the bay leaves and return the potatoes to the pot. Now do not put the pot back on the stove, but continue working quickly. Process the potatoes into a puree with a potato masher. Then add the egg yolk, butter, milk and the spices and mix everything well with the potato masher. Depending on the type of potato, more milk than indicated for a smooth consistency may be necessary for a better consistency. Finally sprinkle the chopped parsley on top.
3. It`s the best tasting puree I`ve ever tasted, and I make it every now and then on special occasions.
4. Tip for a full, housewife-style menu: Fry the onions (cut into small pieces) and lean, diced ham in a pan and, after a short cooling time, add the whole thing to the finished puree. I would serve fried eggs with it. Lightly salted buttermilk is enough as a drink.