My very best mashed potatoes
Preparation time: 20 min.
Cooking or baking time: 25 min.
Total preparation time: 45 min.
Although most star chefs claim over and over again that potatoes for a good mashed potatoes have to be crushed with a rammer or squeezed through a potato squeezer and should not be mashed with a hand mixer, I can say the opposite.
We have mashed potatoes every week at least once, as we all like it very much (I could eat it every day!). The preparation, which I have taken over from my grandmother, is easy and fast and also succeeds (almost) always wonderfully. If it does not work out, then it is simply the potato variety. It is best to take a floury-boiled variety, but it is also possible with predominantly hard-boiled potatoes, which I mostly use.
- 300-400 g potatoes (per portion)
- 1 plentiful tbsp butter
- Salt and nutmeg
- The potatoes are peeled and cut into cubes of about 2 cm, which I then cook in a saucepan covered with salted water for about 20 to 25 minutes. Then I turn off the stove, but let the pot stand on the stove for about 4 to 5 minutes.
- Now I pour the cooking water from the potatoes into a smaller pot, but a small amount of it I leave in the pot with the potatoes, which I then let evaporate briefly.
- Then I add an abundant tablespoon of butter, 1 teaspoon of salt and some nutmeg (grated) and puree everything with the whisk of the hand mixer - first at the smallest level, then at a higher level. Depending on which consistency is desired, then possibly something of the cooking water can be added again.
So the mashed potatoes are wonderfully loose and stable ?, I think that's what they call it. I never give them milk, because it makes the puree only slimy.
Another tip: Instead of butter, you can also add 1 tablespoon of olive oil, which gives the mashed potatoes also a wonderful taste!
Just try it, I think you will never do it again!