Step by Step
![](https://www.oldenburger-professional.com/media/57/37/8d/1711440301/Kartoffelpueree_2.jpg)
01
Bring equal amounts of heavy cream and milk, seasoned with nutmeg and salt, to a boil.
![](https://www.oldenburger-professional.com/media/3a/45/f8/1711440306/Kartoffelpuerree_3.jpg)
02
Pass boiled, still hot starchy potatoes through a potato ricer into a sufficiently large bowl.
![](https://www.oldenburger-professional.com/media/29/45/76/1711440314/Kartoffelpueree_4.jpg)
03
Gradually add the boiling hot milk and cream mixture to the potatoes.
![](https://www.oldenburger-professional.com/media/67/c2/94/1711440320/Kartoffelpueree_5.jpg)
04
Stir with a spatula to achieve a smooth consistency.
![](https://www.oldenburger-professional.com/media/c1/a9/bc/1711440327/Kartoffelpueree_6.jpg)
05
Quickly fold in a generous amount of room-temperature butter for added taste and texture. Add a bit more seasoning if necessary.
![](https://www.oldenburger-professional.com/media/4f/d3/7a/1678110744/Making_Cheese_Crust_DMK_Oldenburger_StepbyStep_082283854.jpg)
06
Vigorously stir the mashed potatoes and serve immediately. For an even smoother purée, pass the finished potatoes through a fine-mesh strainer or tamis (drum sieve).
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