Summary

Ingredients

• 500 g potato (s), floury cookin
• Salt water
• 80 ml milk
• 80 ml cream
• 50 g butter
• 1 pinch (s) nutmeg, freshly grated
• 1 pinch (s) salt and pepper from the mill
• 1 tablespoon parsley or chives, finely chopped

For the puree: (Mediterranean)

• 500 g potato (s), floury cookin
• Salt water
• 6 tablespoon olive oil
• 1 shallot (s), finely diced
• 1 clove garlic, finely diced
• 3 tomato (s), dried, finely diced
• 1 handful pine nuts, roasted without fat
• 1 squirt lemon juice
• 5 basil leaves, very finely chopped
• 1 teaspoon thyme, only the plucked leaves
• 1 teaspoon rosemary, just the needles, cut very small, almost to dust

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Instructions

1. For both dishes, cut the potatoes into cubes with an edge length of 1 - 2 cm and cook for 12 - 15 minutes in salted water until soft. Be careful not to overcook them and thus draw too much water, so check them more often by pricking a potato cube with the tip of a knife.
2. For a classic puree, drain the boiled potatoes, let them evaporate briefly and press through the press. Bring the milk and cream to the boil briefly, lightly salt, add nutmeg and remove from the stove.
3. Now add the potato mixture to the hot milk and cream mixture and carefully whip and mix everything with a whisk. Never use an electric mixer for this, as this will make the puree sticky.
4. Finally, add the butter, season well again and serve the puree as a side dish. Mix in some finely chopped parsley or chives if you like.
5. For the Mediterranean puree, sweat the shallot and clove of garlic in 3 tablespoons of olive oil for 5 minutes over low heat, add the sun-dried tomatoes, rosemary and thyme in the last 2 minutes and sauté. Let the boiled potatoes evaporate a little, then add to the shallot-tomato-herb mixture.
6. Add the rest of the olive oil and lemon juice and roughly mash everything with a pounder. Mix in the basil and pine nuts and serve the puree as a side dish to Mediterranean meat dishes.