Summary

Ingredients

• 750 g potato (s), floury cookin
• 3 shallot (s)
• 2 cloves garlic
• 30 g pine nuts
• 100 g tomato (s), dried, pickled in oil
• 1 bunch fresh basil
• 100 ml olive oil
• salt
• Pepper from the grinder

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Instructions

1. Peel the potatoes and halve or quarter them depending on the size and cook them in salted water. Peel and finely chop the shallots and garlic.
2. Lightly toast the pine nuts in a pan without fat. Drain the tomatoes on kitchen paper and roughly chop. Cut the basil leaves into fine strips.
3. Heat 2 tablespoons of olive oil, sauté shallots and garlic. Add tomatoes and pine nuts. Pour in the rest of the olive oil and just heat it up.
4. Mash the potatoes with a potato masher (only roughly, should be rustic). Mix in the warm olive oil mixture and the basil and season with salt and pepper.