Potato puree

Course Side dish
Cuisine Dutch
Servings 4 pax


  • 1 kg Aardappelen
  • 2 dl Melk
  • 100 g Boter
  • 1 g Zout
  • 1 g Peper


  • Boil the potatoes with salt. Puree in a squeezer. Put the butter with the milk in a pan and let the butter melt. Stir this into the potatoes and season to taste. You can keep the puree warm in a bain marie with a layer of milk on it to prevent it from drying out.
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