Pureed potatoes

Dampfnudeln are well known up in NRW - certainly available at all Kirmes etc and in the supermarkets.... yummmm cherry sauce and custard

Ha ha, I've just seen this, I used to do the same but put gravy in the crater!

Heh? We eat them all the time up here in Lower Saxony, but they still have nothing to do with potatoes.

yes a potato ricer,if its not been said add cream gently blend it all,i think u can use a blender or someting but only at the end at hi speed and for a short burst to get get it extra fine.

Only if you're trying to make fucking wallpaper paste. Using a blender or hand mixer ensures you'll have a pile of inedible starchy sludge. Once the spud's been mashed, riced &/or screened it only needs to have additional ingredients (butter, milk, cream, S&P, nutmeg perhaps) lightly folded in.

woof.

NO blender, NO mixer. Just a bit of elbow grease.

i am a trained chef guys,a small burst with a hi powered hand held blender wont kill it if u want extra smoothness, but once when i was younger i did over mix a massive bowl of duchess potato mix,had to get the smash out,chef wasnt happy.....also the person who posted this isnt really thinking about creamed potato,they mean that sort of creamy loose stuff they sit pan fried bits of meat on or seabass or what ever.