Buttermilk Potato Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 200 ml buttermilk
- 100 ml sweet cream
- 1 tablespoon tomato (s), dried, pickled in oil
- 1 teaspoon butter
- 1 sprig tarragon
- 6 cherry tomato (s)
- salt and pepper
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- This buttermilk and potato cream goes really well with fine fish dishes.
- Cook the potatoes in salted water until cooked, peel them.
- Drain the pickled tomatoes well and cut them finely. Pluck tarragon.
- Bring the buttermilk, cream and butter to the boil, add the potatoes, finely mash and stir, season with salt and pepper, fold in the tomato pieces.
- Halve the cherry tomatoes and briefly toss in olive oil, season with salt, pepper and sprinkle with tarragon.
- Arrange the potato cream on plates, decorate with tarragon and cherry tomatoes.
- The cream also tastes great when a few roasted pine nuts are sprinkled over it or, instead of pieces of tomato, some finely chopped black olives are added.
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