Summary

Ingredients

• 250 g potato (s), cooked
• 2 tablespoon butter
• 100 g spinach, blanched (frozen is also possible)
• 6 cloves garlic
• 1 teaspoon salt
• 3 tablespoon olive oil
• 100 g cream quark
• Lemon juice
• pepper

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Instructions

1. Press the potatoes through a sieve (or potato masher), whisk with the butter while it is still warm and season with salt. Puree the vegetables and mix in. Grate the garlic with salt in a mortar to a paste and mix with the puree. Then stir with oil and curd to an even amount. Finally, season with lemon juice and pepper to taste.
2. Of course you can choose the amount of garlic to taste.