Erdäpfelpüree – Creamy Mashed Potatoes

These creamy mashed potatoes are the perfect accompaniment for Austrian meatloaf or rissoles. The fried onion rings and diced spring onions add a nice burst of flavour, but they are optional.

Erdäpfelpüree - Creamy Mashed Potatoes
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Cook time: 
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  • 800 g potatoes, washed and peeled (see Best Potatoes for Mashing)
  • 50 g butter, softened
  • 200 ml warm milk (more or less depending on the degree of moisture desired)
  • pinch of salt
  • pinch of nutmeg
  • 1 brown onion, peeled, then separated into rings
  • 1 tablespoon cooking oil
  • 1 spring onion, finely sliced
  1. Wash the potatoes, peel, and cook until tender in salted water. Strain and allow moisture to evaporate in a heated oven for a few minutes.
  2. Remove from the oven and mash thoroughly.
  3. Add the softened butter and incorporate evenly - use the masher or wooden spoon.
  4. Heat the milk and stir in gradually, it forms a smooth dough consistency.
  5. Add the nutmeg and salt and stir into the puree.
  6. Set potatoes aside and stir-fry the onion rings in a hot fry-pan with oil.
  7. Serve potatoes with a garnish of fried onion rings and sliced spring onions.

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