Classic mashed potatoes

Classic mashed potatoes

It must not be sticky and gummy but must be creamy and almost airy: the classic mashed potatoes.

The ingredients :

  • 100% mealy potatoes
  • 20% milk
  • 20% whipped cream
  • 10% butter
  • spices
    • salt
    • sugar
    • nutmeg


  • Peel the potatoes, cut into rough pieces of a similar size and boil in cold salted water (8g salt/l) with a little sugar. The sugar helps preserve the potatoes’ natural flavor.
  • simmer until they fall off on their own when poked with a thin knife, about 20-25 minutes)
  • meanwhile, heat the milk, cream and butter to just below boiling point and keep hot
  • Drain the cooked potatoes and let them evaporate in the still hot pot until no more steam rises
  • Mash finely with a potato masher, alternatively and for fewer pieces you can also use the potato ricer
  • Add the hot milk mixture and stir slowly
  • Season generously with salt and nutmeg


  • as an accompaniment to almost all meat and fish dishes, especially good with stews with lots of sauce


  • Puree can be vacuumed and cooled very well in portions
  • the heating in the bag is then carried out in a water bath or with steam