Ziemniaki Puree

Ingredients · 4 servings

• 1000 gPotato, peeled and quartered
• 60 gButter, cubed
• 180 mlMilk, warmed
• 8 gFresh dill, chopped (to serve)
• 12 gSalt
• 1 gBlack pepper, ground
• 2 LWater, for boiling

Equipment

stovetop, pot, colander, potato masher, potato ricer, knife, cutting board, measuring jug, spoon, small saucepan, wooden spoon, serving bowl

Instructions

1. 1
   Prepare Ingredients

   Gather potatoes, butter, milk, dill, salt, black pepper, and water; set out a pot, colander, masher or ricer, knife, and spoon. · 1 min

   What to look for: All ingredients are measured and the potatoes are peeled and cut evenly.

2. 2
   Boil Potatoes

   Boil the peeled potato pieces in salted water until they are completely tender when pierced, 18-22 minutes. · 22 min

   What to look for: Potatoes look matte at the edges and offer no resistance to a knife.

3. 3
   Drain Thoroughly

   Drain the potatoes thoroughly, then return them to the warm empty pot for 1 minute so excess steam escapes. · 2 min

   What to look for: Potatoes look dry on the surface and no water pools in the pot.

4. 4
   Mash Gently

   Mash the hot potatoes with a masher or press through a ricer; avoid any blender to keep the texture fluffy. · 4 min

   What to look for: No firm potato pieces remain, but the mash is not sticky or elastic.

5. 5
   Enrich Puree

   Warm the milk with butter until melted, then beat it gradually into the potatoes just until smooth, fluffy, and not gluey. · 5 min

   What to look for: The puree is pale, glossy, and soft enough to mound lightly on a spoon.

6. 6
   Serve With Dill

   Season with salt and black pepper, fold gently, spoon into a serving bowl, and finish with chopped fresh dill. · 2 min

   What to look for: The top is smooth, lightly speckled with pepper, and scattered with green dill.