Mashed Potato Seasoning
A seasoning blend for creamy mashed potatoes, stamped potatoes and bakes. From our own workshop, with fine roasted aromas.
- Hearty, roasted, lightly smoky
- Mashed potatoes, stamped potatoes, soups, bakes
- Tip from the Gewürzamt: froth up in warm butter
- Extra tip: also for sweet-potato mash
- No flavour enhancers or additives
You will receive 14 enjoyment points
Inhalt: Available in 85 g, 40 g and 8 g
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Mashed Potato Seasoning — the seasoning for creamy mashed potatoes
Mashed Potato Seasoning is our classic for any dish that wants to make more of a potato. We compose it in our workshop in Klingenberg am Main from roasted onions, salt, coriander, caraway, mace, black pepper, blue fenugreek, smoked salt, cumin, garlic and allspice. A warm, hearty blend with fine depth that turns ordinary mash into a proper main meal.
How to use
Classically for creamy mashed and stamped potatoes. Also excellent in potato soups, stews, carrot and celeriac mash, sweet-potato mash, potato bakes, vegetable gratins and fried potatoes. A teaspoon per 1 kg of potatoes is usually enough to start.
Good to know: Mashed Potato Seasoning already contains salt and smoked salt. Please go easy on additional salt when cooking.
Classic mashed potatoes in four steps
- Peel 1 kg of floury potatoes and boil them soft in salted water.
- Drain and press through a ricer or mash with a masher.
- Fold in 200 ml warm milk and 50 g butter, add a teaspoon of Mashed Potato Seasoning and stir briefly.
- Season with freshly grated nutmeg, and adjust with fine Luisenhaller deep-rock salt if needed.
At a glance
- Classic potato seasoning with roasted onions and blue fenugreek
- Salt is included — no extra seasoning needed
- Workshop quality from Klingenberg am Main
- No flavour enhancers, anti-caking agents or additives
- Versatile for mash, stamped potatoes, soups and bakes
Goes well with
For vegetable and stew dishes, reach for Gemüseschmackes. Over bread, tomato and radish, our Butterbrot (open-sandwich) seasoning is perfect. For salads, the Garden Herbs Salad Seasoning is the first choice. As a pepper finish, use Mélange Noir or the fruity Seven blend. As an everyday salt we recommend fine Luisenhaller deep-rock salt or natural rock salt. Find more in our spice blends collection.
Frequently Asked Questions
What can I use Mashed Potato Seasoning for?
Classically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.
What is blue fenugreek?
Blue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.
How do I dose Mashed Potato Seasoning?
Rule of thumb: a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.
Is the seasoning also suitable for sweet potatoes?
Yes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.
