Cook floury potatoes until done and drain.

Peel the potatoes.

Press the peeled potatoes through a potato ricer.

Due to cooking and peeling loss, you should get approx. 600-650g of pressed potatoes.

The pressed potatoes should still be very warm for further processing.

Melt the butter (it doesn't have to be liquid down to the last flake).

Heat the milk (do not boil).

Add butter to the pressed potatoes and stir until the potato mixture can no longer absorb butter.

Gradually stir in the milk. The milk allows the potato mixture to absorb the remaining melted butter.

Stir the mixture or beat it with a whisk until a homogeneous, creamy mashed potato is formed.

Optionally pass through a sieve.

Serve fresh and warm, e.g., with a good organic steak. Enjoy your meal!

Cook floury potatoes until done and drain.

Peel the potatoes.

Press the peeled potatoes through a potato ricer.

Due to cooking and peeling loss, you should get approx. 600-650g of pressed potatoes.

The pressed potatoes should still be very warm for further processing.

Melt the butter (it doesn't have to be liquid down to the last flake).

Heat the milk (do not boil).

Add butter to the pressed potatoes and stir until the potato mixture can no longer absorb butter.

Gradually stir in the milk. The milk allows the potato mixture to absorb the remaining melted butter.

Stir the mixture or beat it with a whisk until a homogeneous, creamy mashed potato is formed.

Optional pass through a sieve.