Peel the potatoes and cut into small cubes. Put in a large saucepan with the imperial vegetables. Add 2 liters of water and 7 level teaspoons of vegetable stock. Let everything cook until the vegetables are cooked through. Then process into a paste with a tamper. Stir in 200 g cream cheese and season to taste.
The whole pot only has 7 points. If you like, you can also cut a few poultry sausages in, I always make it for my son.
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