Potato – Onion – Puree

5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 3 people


Potato - onion - puree

  • 600 g Potatoes
  • 4 Onions
  • 1,5 tbsp Butter
  • 150 ml Lukewarm cream
  • Salt, nutmeg to taste


  • Peel and chop the potatoes and put them in a saucepan with water. Cook for about a quarter of an hour (15 minutes).
  • When the potatoes are done, drain the water. Take the tamper and pound it. Salt lightly and cover with lukewarm cream, just a little. Continue mashing, stirring and adding a piece of butter. Now put the lid on, let it stand warm for a few minutes.
  • In the meantime, peel the onions as well and chop them up in the flash chopper. Then take a pan and heat the piece of butter in it. and fry the chopped onions briefly. Then set the pan aside.
  • Fold in the steamed onions and season with nutmeg, season to taste. Take a flat plate and pour the potato and onion puree on top. Sprinkle with chopped parsley.
  • So that it is not so lonely for the potato and onion puree on the plate, I added a fried sausage.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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