German Potato Purée (Kartoffelbrei Rezept) – One of the easiest ways to cook potatoes is probably potato purée. All you need to do is peel, cook, mash and season the potatoes. My favourite part of this side dish is that it does not need to look picture-perfect, since it is meant to be messy!
When I was younger, eating potato purée was rare. Coming from a Chinese household, potatoes were not a side dish. They were used mostly in curry dishes. I remembered only to eat mashed potatoes top with a brown sauce (which is very similar to purée) at fast food restaurants. It was a special treat back then.
Having to live in Germany for more than ten years, I can no longer eat commercial potato purée. Homemade Kartoffelbrei is just far more delicious and cheaper. Not only that, it is so simple to make. Only a few ingredients, you can make the best potato purée. If you are interested in other potato side dishes, then do check out this authentic German potato salad recipe.
Tips on making classic German Potato Purée
Potatoes: In Germany, grocery stores typically sell starchy potatoes (in German: Mehligkochende Kartoffeln). It is stated on the packaging. Starchy potatoes take less time to cook. It is more suitable to purée. For the ease of cooking, I like to peel the potatoes beforehand.
Hack: After cooking and draining the potatoes, I will add all ingredients and seasoning to the potatoes. Thereafter, I will use an electric whisk to whip the potatoes. This is a fast way to get potato purée.
Butter: A good pot of potato purée relies on a good amount of butter. My rule of thumb is to use about 10-12g of butter for every 100g of unpeeled potatoes. Butter is the key to a creamy Kartoffelbrei.
Warm milk: Butter itself is not enough to smooth out the purée. We do need some liquid to ease the process.
Seasoning: Simplicity is the beauty of this side dish, so that you can enjoy your main dish. Salt and ground nutmeg powder is all you need.
How to make classic German Potato Purée
1.) Peel potatoes and cut them roughly into chunks.
2.) Cook potatoes in a pot of unsalted water for about 45 mins until they are soft (poke a fork or a knife into the potatoes, if they fall apart then they are ready).
3.) Drain potatoes in a colander or a strainer and pour the potatoes back into the pot or a large container.
4.) Add butter, salt, ground nutmeg powder and warm milk to the warm potatoes and mash them using either a potato masher or a hand mixer. I prefer using a hand mixer because it speeds up the process, and it gives the end product a creamy consistent.
How to serve classic German Potato Purée
This German potato purée tastes best, when serves warm. This creamy potato side dish goes well with meat courses such as these German Frikadellen, and German blood and liver sausages.
How to store German Potato Purée
The purée can easily be stored up till 3 days in the refrigerator in an airtight container. Reheat purée over a water bath. I would not recommend freezing this German potato purée.
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
Do you have a potato purée recipe as well? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
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German Potato Purée (Kartoffelbrei Rezept)
- 1 Electric hand mixer
Ingredients you need
- 1 kg Starchy potatoes
- 2 l Water enough water to cover the potatoes
- 100 - 120 g Butter
- 2 tsp Salt
- 0.5 tsp Ground nutmeg powder
- 250 ml Warm milk
- Peel potatoes and cut them roughly into chunks.
- Cook potatoes in a pot of unsalted water for about 45 mins until they are soft (poke a fork or a knife into the potatoes, if they fall apart then they are ready).
- Drain potatoes in a colander or a strainer and pour the potatoes back into the pot or a large container.
- Add butter, salt, ground nutmeg powder and warm milk to the warm potatoes
- Mash potatoes using either a potato masher or a hand mixer. I prefer using a hand mixer because it speeds up the process, and it gives the potato purée a creamy consistent.
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