Kartoffelpüree Recipe
German · Side dish · 40 min total
Classic German mashed potatoes, creamy and buttery, perfect as a side dish for hearty meals like sausages or roast meats.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 lbs (900g) starchy potatoes, such as Russet or Yukon Gold, peeled and cut into 1-inch chunks
- 1/2 cup (115g) unsalted butter, cut into pieces
- 1/2 cup (120ml) whole milk, warmed
- 1/2 cup (120ml) heavy cream, warmed
- 1 tsp salt, plus more to taste
- 1/4 tsp white pepper (or black pepper)
- Freshly grated nutmeg, to taste (optional)
Instructions
- Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes.
- Drain potatoes well in a colander. Return them to the pot and shake over low heat for 1-2 minutes to evaporate excess moisture.
- Remove pot from heat. Using a potato masher or ricer, mash the potatoes until smooth.
- Add butter pieces and stir until melted. Gradually pour in the warm milk and cream, stirring continuously until creamy. Season with salt, white pepper, and nutmeg to taste. Serve immediately.
Tips
- For extra smooth texture, pass the mashed potatoes through a ricer or food mill.
- Keep warm in a covered bowl over a pot of simmering water if not serving immediately.
- Leftovers can be reheated with a splash of milk or cream.
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