Mash boiled and peeled potatoes together with milk and butter.
ingredients: 300g boiled potatoes (more precisely, the boiled potatoes made from 300g of raw potatoes), 90 ml milk or cream (depending on your taste preferences, this amount can be increased later), 30g butter or margarine, salt. Optional: various seasonings.
tools: Potato masher, mixer, uncoated pot.
Detailed instructions: Place the peeled, boiled potatoes (removed from the water / water poured off) in a pot and add pieces of butter and the desired amount of milk and/or cream (varying the amount of milk and/or cream changes the texture of the dish, I thus recommend to start with a relatively low amount (20 – 25 % vol. per initial weight of potatoes) and add more if the mash becomes too thick). Using a potato masher, squeeze the potato cubes until all pieces are mashed. Keep the mash warm by placing the pot on the stove and heating at very low heat (10 – 20 %); heating can be omitted if the pot is still warm (because maybe you just boiled the potato cubes in it) or if you prewarm the milk/cream. Use a mixer (a handheld motorized beater) to obtain a more homogenous texture. Check (taste a bit) for salt content and only add salt if necessary (there may be enough salt from the initial step of boiling potatoes). Add a pinch of nutmeg or other seasoning as desired, and the potato mush is ready to be served.