There’s nothing easier than mashed potatoes.
In Berlin, all potatoes are labelled as either mehlig (floury/mealy/starchy) or festkochend (waxy/firm). No guesswork needed, no excuse for messing this up.
Whipping my freshly boiled potatoes, expecting light fluffy potatoes that I would spread over my roasted vegetables like a puffy cloud and then brown under the broiler, I got glue. Tasty glue, but still glue.
- I should have read the bag. Which was clearly labelled festkochend.
- I should have remembered since I’d already made a (firm) potato salad with these potatoes.
They would have been perfect for Aligot however.
VIVRE POUR MANGER 
Hrmm, aligot … I was thinking about this the other day when I was cutting some little cooked waxy potatoes that were so waxy they kept sticking to the knife.
LikeLike
whipped??
LikeLike
A little liquid, some butter and a hand mixer. Can make nice fluffy potatoes.
LikeLike