Mashed potatoes

Mashed potatoes recipe image
Mashed Potatoes Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I would like to introduce you to my mashed potatoes recipe . A puree light and airy that comes creamy on the plate.

The mashed potatoes are prepared quickly. I’ll show you how it’s done and you’ll succeed perfectly!

By the way, I answer cooking questions via the comment function. For now, good luck and bon appetit!

1. Recipe Mashed Potatoes

It’s all quick and easy now. Please note the other tips under the recipe.

Mashed Potatoes

Instructions by chef Thomas Sixt.

Servings 2
Calories 552
Total Time 35 Min.

Prepare potato puree with many tips and in different variations.

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4.91 from 863 ratings

Mashed potatoes recipe image
Mashed Potatoes Recipe Image © Thomas Sixt

Preparation Time

30 Min.

Ingredients

500 g floury potatoes
60 ml Cream
60 g butter
5 pinches nutmeg
1 tsp primal salt
2 pinches black pepper
1 pinches Cayenne pepper

Instruction

Potatoes for mashed potatoes, floury boiling potatoes are the right ones.
Preparing Potatoes for Mashed Potatoes Step image

Prepare potatoes

Peel the potatoes with a potato peeler.

Remove unsightly brown spots and potato eyes and clean the tubers under water.

Potatoes for mashed potatoes in a saucepan.
Preparing potatoes for mashed potatoes for cooking.

Cut and boil potatoes

Cut the potatoes into thick slices and boil them in enough water with 1 teaspoon of salt.

Prepare mashed potatoes yourself.
Boiled potatoes for mashed potatoes.

Drain soft potatoes

Drain the potatoes after about 15 minutes cooking time.

Add butter, cream, grated nutmeg and pepper.

Potatoes boiled with butter in a pot
Potatoes boiled with butter in a pot

Stir in the potatoes

Mix the cooked potato slices plus ingredients with the hand mixer to a fine, creamy puree.

Whipped mashed potatoes
Mashed potatoes whipped with a hand mixer in a saucepan.

Taste the puree

Season the mashed potatoes to taste, if necessary.

Mashed potatoes recipe image
Mashed Potatoes Recipe Image © Thomas Sixt

Serve mashed potatoes

Serve the puree as delicious mashed potatoes, if desired.

Alternatively refine and supplement with vegetables and herbs.

I wish you a good appetite!

Video

You can prepare mashed potatoes with olive oil instead of butter. This is a good idea if you have an intolerance to dairy products.

2. Calories and Nutritional Values

3. Potato Variety for Mashed Potatoes

You can use any type of floury potato , I prefer to use this year’s potatoes from my own region.

I like to prepare my mashed potatoes with boiled potatoes.

You can also use jacket potatoes, peeled after cooking. This is another type of preparation that I find cumbersome.

Floury potatoes are the first choice for mashed potatoes, waxy potatoes are the second choice.

Mashed potatoes tip from chef Thomas Sixt
Peel raw potatoes
Peel raw potatoes.

4. Serve the Mashed Potatoes Perfectly

There are a few visually appealing variants for serving on the plate:

–> You can shape the puree into a dumpling with two moistened tablespoons and place it on the plate.

–> You can serve the puree as flakes

–> You can pipe the puree onto the plate using the star nozzle and a piping bag.

Arrange the mashed potatoes nicely
Place the mashed potatoes on the plate in a visually appealing way: mashed potatoes dumplings at the bottom left, mashed potatoes flakes at the top, piped onto the plate with the piping bag on the right.

5. Mashed Potatoes with or without Milk

There are different ways to prepare the delicious porridge from potatoes.

5.1 Cream

Cold cream or whipped cream for maximum airiness in the puree.

–> Cream is the classic! Use 50% liquid cream to whip the puree, fold in the whipped cream just before serving.

5.2 Milk

The kitchen textbook speaks of hot milk. I’ve tried cold milk and found the difference to be marginal.

However, cold milk cools the potatoes down and you have to put the pot back on the stove.

–> You can also prepare K-puree with cold milk!

5.3 Soy Milk & Soy Cream

Soy milk or soy cream is a great substitute for vegetarian, vegan diets and those with lactose intolerance.

I personally liked to use the creamier soy cream for vegans, but that’s a matter of taste.

Since butter is usually also used in mashed potatoes, I recommend a vegan butter substitute or margarine.

–> High-quality olive oil is great and tastes good, please try it and enjoy!

5.4 Mascarpone

Who would have thought? A tiramisu ingredient in the puree… that tastes delicious! Mascarpone is rich in creamy fats and makes the porridge wonderfully creamy.

–> You can also use some potato water from the boiled potatoes to make the puree creamier.

5.5 Prepare Mashed Potatoes with just Butter

As with the variant by Joël Robuchon, this consists 🙂 “only” of boiled potatoes, butter, salt, pepper, cayenne pepper and nutmeg.

It goes without saying, the amount of butter for this star mash is galactic.

–> But it tastes incredibly awesome!

mashed potatoes
mashed potatoes picture for cooking school with recipe.
Mashed potatoes in pot
Mashed potatoes in pot

6. Top Mashed Potatoes Tips

You can use the dollen tubers in a variety of ways – after boiling the potatoes! – Crush to a puree or porridge.

The desired consistency requires different processing:

Creamy puree

  • Hand blender (recommendation)
  • Hand blender or blender stick (no recommendation)
  • Thermomixer, the wonder blender (Naja)
  • Blending mill like “Flotte Lotte” (Naja)

Chunky puree

  • Potato masher (recommendation)
  • Potato ricer (recommendation)

I’m a sweet tooth and I particularly like the French creamy version of the mashed potatoes.

In French star restaurants, the potatoes are even pressed through a fine sieve after they have been chopped up.

I like it a little simpler and just use the hand mixer with the beater attachments (egg beater).

Nowadays, some star chefs also prepare a rather chunky puree, i.e. more like mashed potatoes. For this variant, I recommend a simple potato masher.

The hand mixer with whisk makes your puree fine and fluffy.

Preparation tip from chef Thomas Sixt
Potatoes boiled with butter in a pot
Potatoes boiled with butter in a pot
mashed potatoes
mashed potatoes ist pot

7. Spices and herbs puree tips

For the skilful refinement of your mashed potatoes, you only need to quickly reach into your spice cupboard or fridge. The following table shows you a few suitable variants.

 IngredientsTo Do
Herbsparsley, chives, chervil, lovage, sproutsfinely chop the herbs and fold in
deep-fried Herbssage, smooth parsley, rosemary, rocket saladfold in and decoration
Aromaticsfried garlic, garlic oil, herb oil, truffle oil, olive oil, potato straw, roasted onionsfold in and decoration
Spicescurry, saffron, turmeric, turmericfold in and decoration
Cheeseparmesan, pecorino, blue cheesefold in and decoration
Wild garlic pesto
Fresh wild garlic pesto
Fresh wild garlic
Fresh wild garlic with flowers for wild garlic soup with fish

8. Add greens to the puree

The K-Pü is a jack of all trades: You can bring variety to the plate by combining it with vegetables.

VegetablesTo Do
leek / spring onionsblanch and cut into strips; goes wonderfully with truffles
Brussels sprouts leavesblanch and submit
savoy cabbageblanch, cut into strips or lozenges and fold in
peascook briefly and fold in; also decorate with peas
soybeans / edamecook briefly and fold in; also decorate with edame
porcini mushrooms or morels (cooked!!)soak, possibly cut small; boil in soaking water and add mushrooms
Brussels sprouts leaves
Brussels sprout leaves are an exciting component of a healthy salad
Clean the free peas, remove the peas from the pods.
Peel the peas from the pea pods.

9. More Side Dish Ideas for your Kitchen

Comments, Cooking Questions and Answers

4.91 from 863 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!

  • Moin Thomas, your tips for preparing mashed potatoes are really top notch. I don't skimp on the cream with the puree and prefer to leave out the milk. I particularly like the many ideas for the variants. You often stand in the supermarket and have no idea what to cook. I also think the instructions for serving are great… two months ago I put the mashed potatoes on with a spoon, now I use the piping bag every now and then because it just looks sooo nice. Your blog is great. I like the pictures, they always make my mouth water 🙂 Thank you + recommendation + stars

    Reply

  • Hello dear Thomas, I stumbled across your wow picture of the mashed potatoes and immediately clicked on the instructions. I've often made my own puree from the packet because it's so practical. This has been a tradition in my family up until now. In addition, it is very quick and can be quickly put on the plate in the home office. Then last night to Rewe and quickly got the ingredients. Then I prepared the puree according to your instructions and added peas. I fried natural schnitzel and put cress on the plate as decoration. That was a pleasure! In the future, the finished puree will remain on the supermarket shelf. I've never had such good mashed potatoes on my plate and it was incredibly fine and delicious. Thanks very much! Kind regards, Petra Cooking question: Can I increase the amount of butter?

    Reply

  • Good evening Chef Thomas, I'm really excited about the ideas in your post. I have already prepared the puree several times according to your recipe and it tastes really good! I think the suggestions for supplements with vegetables and spices are great. There is no other place where they are summarized so nicely. Thanks! Please leave some stars!

    Reply

  • Ingenious instructions, cooked today, super fine and delicious. Thanks!

    Reply

  • Dear Thomas, this is a very successful guide to preparing puree. My mother still traditionally mashed the potatoes with the potato ricer, my grandmother with the lively Lotte. I can still remember washing dishes because I loved helping out as a kid. At some point, the powdered puree became "modern" with us because it is so practical. Yesterday I tried your variant with the hand mixer. That worked great. I got by with a large pot and the whisk to attach to the device and the puree was awesome. Your instructions have brought back positive childhood memories and a perfectly homemade mashed potato in my kitchen, thank you very much.

    Reply

  • Hello Senta, thank you very much for your nice feedback with praise. When it comes to puree, I'm also a butter + cream fan. Ms. Sixt also likes it with milk. I especially like the Kapü prepared with nut butter. I wish you continued success! Greetings Thomas

    Reply

  • Hello Petra, I'm just looking forward to your feedback, thank you! If I have seduced you to homemade mashed potatoes, that's wonderful. You can increase the amount of butter: –> Less cream –> Pay attention to compatibility –> Use nut butter as a taste kick Wish you good luck! Kind regards Thomas

    Reply

  • Hello Babsi, thank you very much for your warm and positive feedback. I am glad! Continued good luck. Greetings Thomas

    Reply

  • Hello Pierre, thank you very much for your feedback, I appreciate that 🙂 I wish you continued success! Kind regards Thomas

    Reply

  • Hello Heidi, Thank you for your detailed message and the compliments. My pleasure. Feel free to get in touch if things aren't going so well in the kitchen, I'm happy to answer cooking questions! Kind regards, Thomas Sixt

    Reply