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POTATO PURÉE WITH DRIED TOMATOES AND OLIVES

Ingredienti per 4 persone

  • 4 potatoes (e.g. Rooster potatoes) (approximately 800 g)
  • 250 ml semi-skimmed milk
  • 80 g of low-fat fresh cream with 10 % fat content
  • 1 egg
  • nutmeg
  • handful of dried tomatoes
  • handful olives
  • salt and freshly ground pepper
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Cottura: 50 MIN

A recipe full of lightness to enhance mashed potatoes. A classic potato recipe, which will appeal thanks to a hint of light fresh cream and nutmeg.

  1. Place the potatoes with their skins in a pan of cold, salted water, bring to the boil and cook for 20 minutes.
  2. After cooking, drain and peel them.
  3. Pass them through a vegetable mill over a pan placed in a bain-marie.
  4. Stir in the boiling semi-skimmed milk.
  5. In a bowl, mix the low-fat fresh cream, egg yolk and a pinch of grated nutmeg.
  6. Before serving, add this mixture to the purée.
  7. Chop the dried tomatoes and olives, add them to the puree. Season with salt and pepper.

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Lekker van bij ons Bord Bia European Potato Trade Association
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