The ‘Potato Masher’: A History Of The World War I Stielhandgranate

Posted on

While the name might conjure images of culinary warfare, the potato masher grenade is a surprisingly simple and delicious dish. Perfect for a weeknight side dish or a potluck contribution, this recipe takes humble mashed potatoes and elevates them to a whole new level.


German WW Stick Grenade (Potato Masher) - SARCO, Inc
German WW Stick Grenade (Potato Masher) – SARCO, Inc

5 pounds russet potatoes, peeled and cut into 1-inch cubes

  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chives, chopped (for garnish)

  • Directions:

    1. Boil the Potatoes: In a large pot, cover the potatoes with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well.

    2. Mash the Potatoes: Return the potatoes to the pot and mash them with a potato masher until mostly smooth. You can leave a few small chunks for texture, if desired.

    3. Incorporate the Creaminess: Add the butter, heavy cream, Parmesan cheese, garlic, salt, and pepper to the mashed potatoes. Stir until well combined and heated through.

    4. Serve and Enjoy: Garnish with chopped chives and serve immediately.

    Optional Step: For an extra cheesy flavor, sprinkle some additional Parmesan cheese on top of the mashed potatoes before serving.

    Nutrition Facts:

    (Per Serving)

    Calories: 350

  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 70mg
  • Sodium: 400mg
  • Carbohydrates: 35g
  • Sugar: 5g
  • Protein: 10g

  • Please note: This is just an estimate, and the actual nutritional content can vary depending on the ingredients you use.


    The potato masher grenade is a versatile dish that can be enjoyed on its own or paired with your favorite protein. It’s also a great way to use up leftover mashed potatoes. So next time you’re looking for a simple and satisfying side dish, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use different types of potatoes?

    Absolutely! While russet potatoes are traditionally used for mashed potatoes, you can also use Yukon Gold potatoes or red potatoes. Just be aware that the cooking time may vary slightly depending on the type of potato you use.

    2. What can I add to this recipe for more flavor?

    There are endless possibilities when it comes to customizing this recipe. Here are a few ideas:

    Add a pinch of cayenne pepper for a kick of spice.

  • Stir in some crumbled cooked bacon or sausage for a savory twist.
  • Mix in some roasted vegetables, like diced carrots or peas.
  • Add a dollop of sour cream or Greek yogurt for extra richness.

  • 3. Can I make this recipe ahead of time?

    Yes, you can! Simply prepare the mashed potatoes according to the recipe and then store them in an airtight container in the refrigerator for up to 3 days. Reheat the mashed potatoes gently over low heat before serving.

    4. What is the best way to reheat mashed potatoes?

    The best way to reheat mashed potatoes is to do so gently over low heat. You can add a splash of milk or cream to help loosen them up if they seem too thick. Avoid reheating mashed potatoes multiple times, as this can make them tough and gluey.

    5. What can I do with leftover mashed potatoes?

    There are many ways to use up leftover mashed potatoes! Here are a few ideas:

    Form them into potato cakes and pan-fry them until golden brown.

  • Use them as a filling for potato skins.
  • Add them to soup for a thicker and more flavorful base.
  • Mix them with some breadcrumbs and an egg to make shepherd’s pie.
  • Use them as a spread for sandwiches or wraps.