This Kartoffelpüree recipe for mashed potatoes is honestly not much different from the recipes for mashed potatoes you are likely to find all over the world. Still, Kartoffelpüree appears on almost every German menu and is a very common side served in many German-speaking homes, so it would be odd not to include it. Also, mashing up some potatoes takes no real skill, but creating truly delicious Kartoffelpüree takes some practice, or a well-tested recipe, such as this one.
For a bit of added flavor, I will often add 1/2 Cup of Shredded Cheese as I am mashing. The potato is hot enough to melt the cheese allowing it to blend in nicely throughout the mixture. You might also choose to fry 3-4 slices of bacon to a nice crisp, then add the diced bacon and the hot bacon fat to the potatoes when mashing. Not a low calorie addition, but it can really richen the flavor. Typically, I will only add these ingredients it the meal will not feature a stew or flavorful sauce meant to accompany the Kartoffelpüree.
2 lbs of Potatoes/p>
1/2 Cup Whole Milk
1/4 Cup of Butter (softened)
1 Tbsp or Salt
Put Potato pieces in large pot and cover with water
Bring Water to rapid boil
Reduce to med-high heat
Boil for 5-10 minutes (depending on size of pieces)
Strain Potatoes and reurn to hot pot
Add Milk, Butter, and Salt
Mash to desired consistency
Move to warmed serving bowl
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