Recipes
German-Style Mashed Potatoes

German-Style Mashed Potatoes

Name: German-Style Mashed Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 1000 g floury potatoes; 2 l water; 200 ml milk; 60 g butter; 0.5 teaspoon nutmeg; 1 teaspoon salt

Eduard LáskaSide DishGerman Cuisine x se líbilo

These German-style mashed potatoes, known in Germany as Kartoffelpüree, rest on three pillars: floury potatoes, warm milk and a generous knob of butter. A pinch of freshly grated nutmeg gives them the aroma that fills the whole kitchen. The result is a silky, pale-golden puree without a single lump. Serve them hot alongside roast meat, pan-fried sausages and rich, savory sauces that pool beautifully on top. You can make them in under half an hour from a handful of everyday ingredients.

Příprava: 15min

Vaření: 20min

CELKOVÝ ČAS: 35min

Step by step process

Prepping and boiling the potatoes

1
For these German-style mashed potatoes, peel the floury potatoes and cut them into evenly sized pieces. Even chunks matter. Cut to a similar size, they cook at the same rate and soften all the way through to the center without leaving raw spots.
2
Put the potatoes in a pot and cover them with cold salted water. Bring it to a boil. Cook for about 20 minutes, until they are completely soft and a knife slides through to the middle without any resistance.
TIP:
Start potatoes in cold salted water so they heat through gradually and cook evenly all the way to the center. In boiling water, the surface softens before the inside, which is especially undesirable for mashed potatoes and salads.
3
Drain the potatoes through a colander, then return them to the warm, empty pot. Let them steam off for a moment over low heat, which drives away the excess moisture that would otherwise leave the finished mash loose and runny.

Mashing and seasoning

4
Mash or press the hot potatoes right in the pot. Work quickly. Stir in the butter, then pour in the warm milk a little at a time until the mash turns smooth, soft, and completely free of lumps.
TIP:
Serve the warm mashed potatoes. Gradually incorporate the fat (oil or butter) and gently whisk to a creamy texture. Do not whisk too much to avoid lumps. For extra smoothness, pass the potatoes through a fine sieve.
5
Season with salt and a generous pinch of freshly grated nutmeg. Taste it. Warm it through briefly over low heat, then serve right away next to roast meat, pan-fried sausages, or a crisp breaded cutlet.

More tips:

Always warm the milk before stirring it in. Cold milk chills the potatoes, and the mash then thickens and stiffens.

Never blend the potatoes with a hand blender. It releases their starch and instead of a smooth mash you get a gluey paste. Press them through a ricer or mash them by hand.

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