Instructions
- 1
Cook the starchy potatoes until tender and drain them.
- 2
Peel the potatoes.
- 3
Press the peeled potatoes through a potato ricer.
- 4
Due to cooking and peeling loss, you should get about 600-650g of pressed potatoes.
- 5
The pressed potatoes should still be very warm for further processing.
- 6
Melt the butter (it doesn't have to be liquid down to the last flake).
- 7
Heat the milk (do not boil).
- 8
Add butter to the pressed potatoes and stir until the potato mixture can no longer absorb butter.
- 9
Gradually stir in the milk. The milk allows the potato mixture to absorb the remaining melted butter.
- 10
Stir the mixture or beat it with a whisk until a homogeneous, creamy mashed potato is formed.
- 11
Optionally, pass through a sieve.
- 12
Serve fresh and warm, e.g., with a good organic steak. Enjoy your meal!
- 13
Cook the starchy potatoes until tender and drain them.
- 14
Peel the potatoes.
- 15
Press the peeled potatoes through a potato ricer.
- 16
Due to cooking and peeling loss, you should get about 600-650g of pressed potatoes.
- 17
The pressed potatoes should still be very warm for further processing.
- 18
Melt the butter (it doesn't have to be liquid down to the last flake).
- 19
Heat the milk (do not boil).
- 20
Add butter to the pressed potatoes and stir until the potato mixture can no longer absorb butter.
- 21
Gradually stir in the milk. The milk allows the potato mixture to absorb the remaining melted butter.
- 22
Stir the mixture or beat it with a whisk until a homogeneous, creamy mashed potato is formed.
- 23
Optionally, pass through a sieve.