Note: potatoes are an important component in German food so they
get their mash right.
Note: you will need a, preferably metal, kitchen sieve for this.
Note: this does NOT use a food mixer/processor, which would seem
the obvious thing to do: that just turns the potatoes into a kind
of inedible starchy glue.
4 large floury (e.g. Maris Piper) potatoes
30 gm butter
1 tbsp double cream
salt and freshly ground black pepper
Chop the [un-peeled] potatoes into quarters.
Bring a pan of salted water to the boil; add the potatoes
and boil for 22 minutes.
Drain the potatoes and, in batches, push them through a
kitchen sieve using the back of a metal spoon; discard the