Thomas Sixt is a chef, food photographer, cookbook author and blogger.
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!
Table of Contents
1. Recipe Mashed Potatoes
It’s all quick and easy now. Please note the other tips under the recipe.
Instructions by chef Thomas Sixt.
Total Time 35 Min.
Prepare potato puree with many tips and in different variations.
Peel the potatoes with a potato peeler.
Remove unsightly brown spots and potato eyes and clean the tubers under water.
Cut and boil potatoes
Cut the potatoes into thick slices and boil them in enough water with 1 teaspoon of salt.
Drain soft potatoes
Drain the potatoes after about 15 minutes cooking time.
Add butter, cream, grated nutmeg and pepper.
Stir in the potatoes
Mix the cooked potato slices plus ingredients with the hand mixer to a fine, creamy puree.
Taste the puree
Season the mashed potatoes to taste, if necessary.
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!
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
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.
5. Mashed Potatoes with or without Milk
There are different ways to prepare the delicious porridge from potatoes.
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.
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!
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!
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:
- Hand blender (recommendation)
- Hand blender or blender stick (no recommendation)
- Thermomixer, the wonder blender (Naja)
- Blending mill like “Flotte Lotte” (Naja)
- 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
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.
|Herbs||parsley, chives, chervil, lovage, sprouts||finely chop the herbs and fold in|
|deep-fried Herbs||sage, smooth parsley, rosemary, rocket salad||fold in and decoration|
|Aromatics||fried garlic, garlic oil, herb oil, truffle oil, olive oil, potato straw, roasted onions||fold in and decoration|
|Spices||curry, saffron, turmeric, turmeric||fold in and decoration|
|Cheese||parmesan, pecorino, blue cheese||fold in and decoration|
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.
|leek / spring onions||blanch and cut into strips; goes wonderfully with truffles|
|Brussels sprouts leaves||blanch and submit|
|savoy cabbage||blanch, cut into strips or lozenges and fold in|
|peas||cook briefly and fold in; also decorate with peas|
|soybeans / edame||cook briefly and fold in; also decorate with edame|
|porcini mushrooms or morels (cooked!!)||soak, possibly cut small; boil in soaking water and add mushrooms|
9. More Side Dish Ideas for your Kitchen
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