Bodebiremus - Kartoffelmus
(Potato Mush) Recipe

Origin: German Period: Traditional

Ingredients

6 to 8 potatoes
1/2 l milk
1 tbsp flour
1 handful crackling [broken into pieces] (or breadcrumbs)

Bodebiremus - Kartoffelmus
(Potato Mush) Preparation:

Method:

Boil the peeled potatoes, and then mash them. Put them into a 'Mus' pan (or a copper sauce pan), add the milk, and bring to a boil whilst stirring constantly. Meanwhile mix the flour and a little milk to a smooth paste and stir this in. Traditionally this is served in the copper pan, with crackling or roasted breadcrumbs scattered on top.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Potato Mush to your online bookmark site:

Celtnet Recipes - Potato Mush Recipe

More European recipes...

More accompaniments to main courses...

More Traditional recipes...

More recipes for Carbohydrate Staples...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web:

Why not join the Recipes discussion forum:

Celtnet Recipes Discussion Forum
Celtnet Recipes Home

Recipes

Here are a selction of recipes:

A Libyan Way with Couscous
Acorn Flour Noodles (Acorn Flour Noodles)
Aleecha
Algerian Spiced Potato Cakes
Apfel Spaetzle (Apple Purée Spaetzle)
Kayisili Kuskus (Apricot Couscous)
Bacon Clapshot
Baked, Stuffed Onions
Banku
Banku II
Basil Pesto Dumplings
Salbey Zu Backen (Batter-fried Sage Leaves)
Bavarian Red Cabbage
Ewa (Beans)
Frites Belgiques (Belgian Fries)
Bengali Pilau Rice
Beninese Bouille
Black Bean Salad
Black-eyed Beans and Plantains in Palm Oil
Boiled Hogweed Shoots
Boiled Plantains
Gekochter Rotkohl (Boiled Red Cabbage)
Boo with Okra
Brains on the Half-skull
Braised Bell Peppers
Braised Celery
Braised Chicory
Brod Knodel (Bread Dumplings)
Brotknoedel (Bread Dumplings)
Rivmaiz Cepti Kartupeli (Breaded Roast Potatoes)
Ensalada de habas y zanahorias (Broad Bean, Epazote and Carrot Salad)
Brussels Sprouts Gratin
Rosenkohl In Bier Gedunstet (Brussels Sprouts In Beer)
Bulghur Pilaf
Butchered Snake Bits with Barbecue Sauce
Buttered Brooklime Greens
Le Chou au Beurre (Buttered Cabbage)
Buttered Serrated Wrack
Buttered Silverweed Roots
Trinxat (Cabbage and Potato Cake)
Govnač (Cabbage and Potato Mash)
Cajun Smothered Potatoes
Cannelloni Beans Sautés
Carrot, Cucumber and Mango Salas
Cassava Salad
Champ 2
Chickpea Mash
Grabanzos con Espinacas (Chickpeas with Spinach)
Chili Bean Potato Cakes
Chipotle Mash
Christmas Pudding Ice Cream
Clapshot
Clover Salad
Coconut Rice
Colcannon II
Corn Meal with Pumpkin
Suss-Saures Kartoffelgemuse (Corned Pork)
Creamed Broccoli
Creamed Ground Elder
Crockpot Creamy Spinach Noodle Casserole
Cucumbers with Onion and Cheese
Curried Corn
Czech Potato Dumplings
Duchesse Potatoes au Chester
Dulse Hash
Easter Ledge Pudding
Egg Noodles with Kelp Flour
Egg Noodles with Peanut Flour
Salata (Egyptian Salad)
Endive and Hogweed Gratin
Gomen (Ethiopian Collard Greens)
Ethiopian Ginger Vegetables II
Ewedu
Fennel au Gratin with Citrus Crust
Filled Mini Cucumbers
Four-bean Salad
Fried Cassava
Farofa (Fried Cassava Flour)
Fried Peppers with Capers and Garlic
Dundun Oniyeri (Fried Yam)
Chrov Plav II (Fruited Pilau Rice II)
Ris s gribami i mindalinami (Fruited Rice with Mushrooms and Almonds)
Fulani Boullie
Glazed Beetroot
Gluten-free Egg Noodles (Gluten-free Egg Noodles)
Glutinous (Sweet) Rice
Gratin Dauphinois
Green Gutab
Grilled Plantains
Guinean Fried Sweet Potatoes
Herb-roasted New Potatoes
Hogweed in Egg Sauce
Lokshyna Homen (Home-made Egg Noodles)
Hush Puppies
Ikokore
Italian Buckwheat Polenta
Jerusalem Kugel
Jewelled Rice
Kale à la Polonaise
Kenkey
Kheer
Kohlrabi Stew
Kokam Aloo (Kokam Potatoes)
Kokam Soup
Kombu and Dried Daikon
Koushry
Lasagne al Forno
Poireaux en Salade (Leeks Vinaigrette)
Leipziger Allerlei (Leipzig Vegetable Medley)
Lemon Salad
Lemon Yoghurt Cups
Sambhar (Lentil Curry)
Shorbet Ads (Lentil Soup)
Mushosh (Lentils with Apricots)
Libyan Olive Salad
Linden Flower Vegetables
Liquorice Rice
Madammas Aljazar
Maitake Mushroom Rice Pilaf
Mallow Leaves
Oto (Mashed Yams with Eggs)
Mealie Pudding
Mixed Potato Purée
Moldovan Fish and Peppers
Morel Rösti
Chizu Salad (Moroccan Carrot Salad)
Moroko
Mushroom Croquettes
Naeamia be Wayka
Nettle Leaf Greens
New Potatoes Braised in Sour Cream
Obe Ata (Nigerian Pepper Soup)
Norfolk Dumplings
Nutty Moroccan Couscous
Okra with Seaweed Paste
Onion Salad with Honey
Pan Bati
Parmesan Pumpkin Accompaniment
Pea Flour Noodles (Pea Flour Noodles)
Pea Shoots in Egg Sauce
Peanut Butter Waffles
Peruvian Goat Stew
Domatesli Pilav (Pilaf with Tomato)
Pilaf-Stuffed Onions
Pilau Rice
Pineapple Coleslaw
Kartofli Kazmag (Potato Crust)
Palya (Potato Curry)
Kartoffelknoedel (Potato Dumplings)
Potato Farls
Kartoffelpfannkuchen (Potato Pancakes)
Potato Purée
Tourchi Batata (Potato Salad with Cumin)
Kewa Datshi (Potatoes with Cheese)
Pumpkin Gnocchi
Kurbisbrai mit Kase (Pumpkin with Cheese)
Purslane with Bacon
Rösti
Red Bell Pepper Letcho
Red Cabbage, Belgian Style
Red Cabbage, Limousin Style
Red Clover Rice
Reedmace Starch Bouille
Rice Flour FuFu
Rice Flour Noodles (Rice Flour Noodles)
Reis und Rindfleisch Ballen (Rice and Beef Balls)
Mo and Dunguri (Rice and Black-eyed Peas)
Rice with Asparagus
Arroz de Coco e Papaia (Rice with Coconut and Papaya)
Rice with Kombu
Roast Aubergine, Tomato And Olive Quiche
Roast Potatoes with Fennel Seeds
Rumbledthumps
Rwandan Beans with Cassava
Saffron and Raisin Couscous with Mint
Samphire with Girolles
Sauté of Peas
Sautéed Cucumber
Sauteed Sea Beet Greens with Onions and Garlic
Savoy Cabbage à la Polonaise
Sea Purslane Greens
Semolina Gnocchi
Gedunstetes Weisskraut (Skillet Cabbage)
Slovene Mamaliga
Spiced Basmati Rice
Yataklete Kilkil (Spiced Vegetables)
Spicy Braised Cabbage
Spicy Okra
Spicy Okra and Turnip Greens
Spinach Feta and Pitta Bread Salad
Steamed Black-eyed Bean Dumplings
Ruzz Mbauakhi (Steamed Rice)
Urap (Steamed Vegetables with Coconut)
Stewed Salsify
Oshifima (Stiff Poridge)
Stir-fried Wintercress Greens
Karabakh Loby (String Beans in Sour Cream and Tomato Sauce)
Kartoffelloibla (Swabian Croquettes)
Sweet Potato Fritters
Sweet Potato Fufu
Sweet Potato Rösti
Sweet Potato Waffles
Futari (Sweet Potato and Pumpkin in Coconut Milk)
Sweet Potatoes Stuffed with Cranberry Sauce
Sweet and Sour Red Cabbage
Tarka Dal
Lasary Voatabia (Tomato and Spring Onion Salad)
Torshi
Turmeric and Cumin Mash
Twice-baked Potatoes with Pesto
Atklit (Vegetable Bowl)
Vegetables in Coconut Milk
Viennese Braised Red Cabbage
Waakye
Westfälischer Kohl (Westphalian Cabbage)
Xalwa
Yam FuFu
Yellow Rice with Raisins
Erbsenpuree (Yellow Split-Pea Puree)
Zimbabwe Greens

Dessert

Breads, Cakes and Pastries

Sauces and Jams

Snacks

Drinks

Spice Blends

Cocktails

Recipe Search

Site Search

Unit Converter

winelegacy.com - superb quality, hand-picked wines from around the world

Welcome to the Celtnet Recipes Page for Potato Mush

Bodebiremus - Kartoffelmus(Potato Mush) Recipe

Origin: German Period: Traditional

Ingredients

Bodebiremus - Kartoffelmus(Potato Mush) Preparation:

Method:

Recipes

Starters

Fish Course

Meat Course

Vegetarian Course

Accompaniments to Main Courses