Perfect Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 kg potato (s), floury cooking
- 250 g butter
- milk
- cream
- salt
- nutmeg
- possibly fried onions, ready or do it yourself
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into pieces. Put in a large saucepan with water and heat. As soon as the water boils, add a tablespoon of salt. The potatoes are ready when they crumble. Drain and let steam off for a few minutes.
- Now mash the potatoes. Add a mixture of milk and cream until it has a creamy consistency. And don`t be afraid. I`ve never warmed the milk and my mashed potatoes still stayed nice and hot because I put the pot back on the hot plate to pound it. Cut the butter into small pieces and stir into the puree. Put the lid on and wait until it is liquid. Then stir again. Now season with salt and well grated nutmeg. If you want, you can sprinkle some fried onions on each serving of mashed potatoes.
- My family loves that with spinach and fried eggs. I like it best with sauerkraut and smoked pork or red cabbage and meatballs, there are countless possibilities.
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