Dreierlei Potato Mash

Ingredients

• 1 kg waxy potatoes
• 1 clove garlic
• 3 tbsp butter
• 200 g peas (frozen)
• 200 ml whipping cream
• 2 tbsp chopped basil
• Salt
• freshly grated nutmeg
• 1 beetroot (about 200 g)
• ground caraway
• 1 pinch saffron
• 100 ml milk
• 1 tbsp freshly grated Parmesan

Instructions

1. 1.

   Wash the potatoes and steam for about 25 minutes until cooked. Then peel, press through a potato masher and divide among three bowls.

2. 2.

   Peel and finely chop the garlic; sauté in 1 tbsp butter, add the peas, cook briefly, then deglaze with about half of the cream. Simmer for 2-3 minutes, add basil, and blend until smooth. Mix in one-third of the mashed potatoes and season with salt and nutmeg.

3. 3.

   Peel and dice the beetroot; sauté in 1 tbsp hot butter. Add the remaining cream and 4 tbsp water, simmer for 10-15 minutes until tender. Puree finely and strain through a sieve. Combine with another third of the mashed potatoes and season with salt and caraway.

4. 4.

   Dissolve saffron in hot milk and stir into the potatoes with the last tablespoon of butter. Add Parmesan and adjust seasoning with salt.

5. 5.

   Fill the different potato purées into squeeze tubes with round openings, spray into small glasses, and serve.