Summary

Ingredients

• 800 g potatoes, floury boilin
• 1 onion (s)
• 90 g butter
• 30 grams flour
• 250 ml vegetable stock
• 450 ml milk
• 50 g capers
• salt and pepper
• possibly sugar
• 8 medium egg (s)
• Nutmeg, freshly grated, approx. 1 to 2 pinches (optional)
• 5 stalks parsley, smooth
• 5 stalk (s) chives
• 1 teaspoon breadcrumbs
• some cress for garnish

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Instructions

1. Peel the potatoes, wash them and cut them into cubes and cook, covered, in boiling, lightly salted water for about 15 to 20 minutes.
2. Peel and dice the onion. Melt 30 g butter in a saucepan and sauté the onion cubes until translucent. Then dust with the flour and sauté briefly. Then stir in the vegetable stock and 250 ml milk and bring to the boil while stirring. Simmer over a low heat for about 5 minutes while stirring. Then add the drained capers and season the sauce with salt, pepper and possibly a pinch of sugar.
3. Boil the eggs until waxy for about 7 minutes.
4. Heat 200 ml milk and 30 g butter in a saucepan, season with salt and about a pinch of nutmeg. Drain the potato cubes, add to the milk and mash to a puree with a potato masher. Season the mashed potatoes with salt, pepper and possibly a pinch of nutmeg.
5. Drain, rinse, peel and quarter the eggs. Rinse the parsley and chives and shake dry. Finely chop the parsley leaves and cut the chives into fine rolls. Stir both into the sauce and season to taste.
6. In a small saucepan, froth the remaining butter with the breadcrumbs. Arrange the mashed potatoes, egg quarters and sauce on plates. Drizzle the mashed potatoes with the foamed butter and sprinkle some cress on top.
7. Pickled beetroot goes well with it.
8. Tip: Sometimes, when I have some asparagus left, it is cut into pieces and added to the sauce.
9. Instead of mashed potatoes, you can also serve boiled potatoes or rice.
10. Edible flowers can also be used instead of cress.