Viennese Style Mashed Potatoes

Rating: 3.95 / 5.00 (300 Votes)

Total time: 30 min

Servings: 4.0 (servings)



Peel the potatoes, cut into quarters and boil in salted water until soft. Strain, let steam out (possibly in a slightly preheated oven).

Mash with a potato masher, press through a potato press or strain through a sieve. Add the butter and let it melt, stir in.

Heat the milk, gradually folding it in to make a thick, smooth paste. Season with salt and grated nutmeg.

For the roasted onion, peel the onion, cut into slices. Heat the oil in a coated pan, roast the rings in it and place them on top of the mashed potatoes.

Preparation Tip:

If you increase the amount of butter, your figure will not thank you, but your taste buds will. You can also refine mashed potatoes well with a dollop of whipped cream, and some add a touch of truffle oil.

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