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Potato Purée

Potato purée from 1900: 1 liter of boiled potatoes mashed, stirred into melted butter with 2 dl milk and nutmeg, brought to a boil and seasoned with salt.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 187 (falt i det fri)

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About the dish

Potetpuré/potetstappe fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900), smaksatt med muskat.

How to make it

  1. 1

    Mash the potatoes

    Rub the boiled potatoes through a colander into a fine mass.

  2. 2

    Warm milk and butter

    Melt the butter and add milk and nutmeg.

  3. 3

    Stir together

    Stir the potatoes into the milk mixture and bring it to a boil. Season with salt.

Changes from the original

«1 l. kogte poteter» er et volummål for most potet. Fremgangsmåten er uendret; salt tilsettes etter smak slik originalen angir.

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Frequently asked questions

Why nutmeg in the purée?
Nutmeg is a classic spice for potato and milk dishes and gives the purée a warm, lightly spiced note.
How does the purée become extra smooth?
Rub the potatoes through a colander or sieve while they are hot, and stir in the warm milk a little at a time.

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