How to Prepare Mashed Potatoes
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
For both preparations, please get mainly waxy potatoes (color code red) or floury potatoes (color code blue). You will find the color code directly on the packaging.
By the way, I tend to cook fast: My recommendation is –> peeled and finely chopped potatoes cook faster and your dream puree comes more quickly on the table.
Homemade tastes better than from the packet, here are the short instructions for your 25 minutes –> “Really makes everyone happy side dish”. Have fun and good luck!
Step 1: Prepare Ingredients
When shopping for potatoes, look for the color code red or blue on the package. Primarily waxy potatoes are fine, as are floury potatoes. You’ll need salt, pepper, nutmeg, milk (or cream), and butter as complementary ingredients.
Step 2: Peel Potatoes
Peel the potatoes and place the peeled potatoes in cold water. Tip from the cooking professional: A high-quality pendulum peeler facilitates the peeling work.
Step 3: Cut Potatoes into small pieces and boil
Cut the peeled potatoes evenly into small pieces and boil them in salted water until soft.
Step 4: Drain the Potatoes
Pour the boiled potatoes into a sieve and allow to steam briefly. Season with salt, pepper and nutmeg.
Step 5: Chop the Potatoes
Stir the seasoned potatoes in the pot with hot milk or cold cream and butter nimbly. I always use the whisk and a hand mixer for this. Alternatively, you can also use a potato masher.
Step 6: Finish mashed Potatoes
Whip the mashed potatoes and season to taste. You can add salt, pepper and nutmeg to taste.
Step 7: Arrange mashed Potatoes
You can now decide on a shape for the dressing. A cam looks rather flat, flake is the classic, shapely dressing works with a piping bag and the star nozzle.
Step 8: Decoration with Herbs
You can refine your mashed potatoes with parsley, chervil, thyme or fresh wild garlic. More variations and tips for refining mashed potatoes I present to you in the recipe mashed potatoes.
What goes with Mashed Potatoes?
Mashed and mashed potatoes are the most popular side dishes in Germany. Here are some suitable recipes ideas that you can find on the food blog:
What can you do with leftover Mashed Potatoes?
Potato mashed potato please cool quickly. I put the mash for this immediately in the refrigerator and put a spoon in it. The spoon conducts the heat from the inside out, the porridge cools so faster. For the second use there are several possibilities:
Sauté vegetables such as zucchini, mushrooms and peppers in a pan, cut into small pieces.
Then mix with the cold puree and spread in a baking dish. Bake in the oven with cheese.
Reheat as a side dish:
You can reheat the porridge a second time in the microwave or in the pot without any problems. For larger quantities, a bowl with a water bath is suitable.
Cook potato soup:
A nice idea for the next day is a quick potato soup. Boil one part of the broth, add one part of cream, mix mashed potatoes and serve as a foam soup. For the spices you can add salt, pepper, a little sugar, cayenne pepper. Depending on the season, add truffle oil, parsley, thyme or wild garlic.