Mashed Potatoes

• Mashed potatoes are always good, but they are especially tasty in winter. It goes well as a side dish to many winter dishes and, in addition to red cabbage and roast, is also great on the Christmas table as a side dish. Mashed potatoes are very easy to make yourself. It is a very practical dish because it can also be frozen without any problems.
• Mashed potatoes, as the puree is also called, comes in many variations. The classic is made with milk and butter, some recipes also add eggs to give it more hold, or cream to make the puree even creamier.
• Potato puree can be made vegan without any problems. To do this, simply replace the butter with a little oil or margarine and the milk with a plant-based drink such as almond milk.
• If you want to vary the puree a little, you can replace about half of the potatoes with other vegetables. This can create beautiful colors. It is important that these vegetables are also cooked softly so that they can be mashed well. Certain spices go well with it. An additional pinch of nutmeg or a little curry powder goes well with cauliflower and potato puree, a little cumin with mashed potatoes with carrots, a little ginger with pumpkin and cinnamon with beets.

How to do it:

• Peel the potatoes, cut into large pieces and cook in salted water for 20 to 25 minutes until soft. Drain and allow to evaporate briefly in the covered sieve.
• If more vegetables are to be added, cook them in a separate saucepan to prevent any of the ingredients from boiling over.
• Heat the milk, prepare the remaining ingredients.
• Chop the potatoes with the potato masher. Important: Do not use the hand blender, it makes the puree sticky. Slowly add the milk, then salt, pepper and nutmeg and, if desired, the parsley or other spices. Finally fold in the cold butter.
• Tip 9: If you want the puree to be particularly fluffy, you can froth the milk before pouring it in.