Mashed Potatoes
Soft and buttery mashed potatoes with Horio Soft with Cow Butter. Extra cooking tips included!
Mashed Potatoes


1 kl potatoes 200 ml. milk 2 tsp Horio Soft with Cow Butter ½ tsp nutmeg salt Vegetable stock, optional


  1. Peel potatoes and boil in salted water or vegetable stock
  2. As soon as the potatoes are boiled, we puree them using a vegetable mill
  3. Transfer the pureed potatoes into a pot on top of low heat and add nutmeg and butter and gradually add milk
  4. Mix using a wooden spoon until a thick, velvety mixture is created
  5. As soon as the mashed potatoes are ready, we add one tsp butter, without mixing it in, so that the butter can melt and cover the top layer of the mashed potatoes, thus preventing it from hardening
  6. Prior to serving, we mix well and may also add some chives for some some extra flavor and color

– Boil the potatoes until they are soft, but do not allow too much water to be absorbed
– Never puree mashed potatoes using a food processor, always prefer a mill or mortar
– We can add other vegetables to the mashed potatoes, like carrots, broccoli, beets and zucchini
– We may also add fresh herbs depending on the food that the mashed potatoes will be served with