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Zubereitung Kartoffelpüree
2026 August 11
Ingredients
- 600 g floury potatoes
- ½ tsp turmeric
- nutmeg
- 80 ml cream
- salt, pepper
- 1 bay leaf
- ½ tsp caraway seeds
- 1 tbsp butter
- water
preparation
Peel the potatoes and cut them into 2 cm cubes. Cook with the spices (except nutmeg) and water until tender. Set the bay leaf and cooking liquid aside. Add the cream and butter to the potatoes and mash them. Add enough of the cooking liquid until the purée has a creamy consistency. Finally, blend thoroughly with a hand blender. Season to taste with salt, pepper and nutmeg.
