Mashed potatoes

Mashed potatoes

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / people: 374 kcal
, Fat: 14 g
, Carbohydrate: 50 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the potatoes

1 ½ kg mealy potatoes, peeled, quartered lengthwise
salted water

To prepare the mash

2 ½ dl milk, hot
50 g butter, cut into pieces
a little nutmeg
salt to taste
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How it's done

To cook the potatoes

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.

To prepare the mash

Gradually add the milk and butter to the potatoes, stirring with a wooden spoon. Return the pan to the warm hob a few times if necessary. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season.

Good to know
Tip: Use cream instead of milk and use double cream, mascarpone or crème fraîche instead of butter.


Cooking potatoes

Cooking potatoes

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