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  • 500 gr of potatoes

  • 1 egg

  • 75 gr of butter

  • 1 dl of milk

  • Nutmeg

  • A pinch of salt

     

     

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A good mash makes all the difference.

 

Contains lactose and is glutenfree.

Potato Mash

Go ahead and laugh, but there a lot of ways to mess up something simple and classical as the good, old potato mash. 

 

A good potato mash is a matter of the right consistency, a velvety texture and, as always, good seasoning.

 

It's not hard to pull these three off, but it makes all the difference!

Boil your potatoes in slightly salted water for about 8 to 10 minutes. You can always test them by sticking a knife into one. If it slides off again, they’re done.

 

Drain your potatoes, put them back into the pot and add the milk, butter and nutmeg to your own taste.

 

Mash them, then add the egg-yoke. We don’t use the egg-whites. Give it a good stir until everything has dissolved into a nice, smooth mash.

 

Taste and season if necessary.

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