Summary

Ingredients

• 500 g potato (s), floury
• 130 ml cream
• 50 g butter
• 2 pinches salt
• 1 pinch pepper, freshly ground
• 1 pinch nutmeg, freshly grated
• Milk, if necessary
• 1 onion (s), red (approx. 50 g)
• 50 g butter
• 2 tablespoon breadcrumbs
• 2 tablespoon herbs
• 1 pinch herbal salt

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Instructions

1. For the puree, wash the potatoes and cook in salted water for about 25 minutes. Drain, let cool a little.
2. Put the cream, butter and spices in a saucepan and heat. Peel the potatoes and press them through the potato press into the warm cream butter, if the puree is too thick, stir in a little more milk. Season to taste and keep warm.
3. For the herb crumbs, peel the onion and cut into cubes. Heat the butter in a pan and roast the onions in it. Finely chop the herbs, stir in, stir in breadcrumbs and season the mixture with salt and pepper.
4. Spread the herb crumbs on the puree.