German mashed potatoes are a classic side dish for all meat dishes with gravy such as Goulash, beef Rouladen, and are a great combination with fried liver, meat loaf and Bratwurst. Home made mashed potatoes are the best. Forget the ones out of the package. Even the all natural potato flakes that I tried are not comparable with the home made mashed potatoes. You just have to peel potatoes. Happy Cooking!
(serves 4)
1kg potatoes, Russet would be a good choice
salt, pepper to taste
2-3 tbsp butter
1/4 liter hot half and half
1 egg yolk (optional)
grated nutmeg to taste
optional: chopped parsley
– Peel potatoes and cut them into thicker cubes.
– Bring milk with butter, salt and nutmeg to a brisk boil.
– Drain potatoes and squeeze them through a potato press or use a stick mixer.
– Pour milk to the potatoes and mix thoroughly.
– When the potatoes had cooled off a bit add the egg yolk (if you use it).
– Chop parsley and fold it into the potatoes.
Serve the mashed potatoes right away. Mashed potatoes are the best when hot.
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