Mashed potatoes with donkey milk: creamy and mild

Donkey milk doesn't always have to be sweet. In mashed potatoes, it provides a mild, slightly sweet note that pairs well with butter and nutmeg. The potatoes cook in water, while the donkey milk is gently heated and folded in at the end.

Ingredients for 4 servings

• 800 g floury potatoes
• 150–200 ml donkey milk (thawed)
• 40 g butter
• salt
• freshly grated nutmeg

Preparation

1. Cook the potatoes: Peel the potatoes, cut them into equal-sized pieces, and boil them in salted water for about 20 minutes until tender.
2. Drain: Drain the potatoes and briefly allow them to steam in an open pot.
3. Heat the donkey milk: Gently heat the donkey milk with the butter over low heat until the butter has melted. Do not let it boil.
4. Mash: Mash the potatoes with a potato masher and gradually stir in the warm donkey milk until the desired consistency is achieved.
5. Season: Season with salt and nutmeg and serve immediately.

Variations

• Herb mash: Fold in chopped parsley or chives.
• With celery: Replace one-third of the potatoes with celeriac.
• With brown butter: Lightly brown the butter beforehand for a nutty aroma.

Tips

• Do not use a hand blender – this quickly makes the mash sticky.
• Donkey milk is lower in fat than whole milk. For a particularly creamy result, use a little more butter or a splash of cream.
• With donkey milk powder: Dissolve 20 g of powder in 180 ml of warm water.

Frequently Asked Questions

Does the mash taste sweet?

No, only slightly milder than with cow's milk. Nutmeg and salt set the tone.

Can I reheat the mash?

Yes, over low heat and with a splash of donkey milk, stirring continuously.

Note: Donkey milk contains milk protein and lactose.