- 1 kg potatoes
- 200 ml milk
- 2 tablespoons butter
- Salt to taste
- Peel the potatoes and cut them into small chunks.
- Rinse the potatoes under cold water to remove excess starch.
- Place the potatoes in a large pot and cover them with cold water.
- Bring the water to a boil over medium-high heat and cook the potatoes until they are tender when pierced with a fork (approximately 15-20 minutes).
- Drain the cooked potatoes and return them to the pot.
- Mash the potatoes using a potato masher or a fork until they are smooth and free of lumps.
- In a small saucepan, heat the milk over low heat until warm (not boiling).
- Gradually add the warm milk and butter to the mashed potatoes, mixing well after each addition.
- Continue mashing and stirring the potatoes until they reach a creamy consistency.
- Season with salt to taste and adjust the milk and butter amounts if desired.
- Serve the Kartulipuder hot as a side dish with your favorite main course.
Note: Kartulipuder is often enjoyed with Estonian traditional dishes like meatballs (hakklihapallid) or sausages (vorstid) and accompanied by lingonberry or cranberry sauce.