Herb Potato Mash
Fresh and slightly tart herb potato mash – creamy with thick milk: it tastes like spring. This dish is green and low in calories.
Ingredients
- 350 g mostly waxy potatoes
- Salt
- 1 small handful mixed herbs (to taste)
- 150 ml thick milk
- Pepper
- nutmeg
- 1 tbsp yogurt butter
Instructions
-
1.
Wash the potatoes, peel them with a parsnip peeler, and place in a pot. Cover with salted water and bring to a boil; simmer for 20-25 minutes over medium heat.
-
2.
Meanwhile, wash the herbs in a sieve, shake dry, pluck the leaves, then finely chop with a large knife.
-
3.
Add the thick milk and herbs to a pot and warm gently, but do not let it boil (otherwise the milk curdles).
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4.
Drain the potatoes, place the pot briefly on the turned-off burner, and evaporate any remaining liquid.
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5.
Mash the potatoes with a fork or potato press until smooth.
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6.
Stir in the herb-thick milk. Season with salt, pepper, and optional nutmeg. Mix into a loose mash. Top with yogurt butter and serve.
