Summary

Ingredients

• 400 g potato (s), floury cookin
• salt
• 3 clove (s) garlic
• 2 tablespoon white wine vinegar
• 5 tablespoon olive oil
• 6 tablespoon vegetable broth
• Black pepper
• 3 stalks parsley
• 5 olives, black

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Instructions

1. Wash the potatoes, cover and cook in salted water for 25 to 30 minutes. Drain, peel hot and immediately press through the potato press and let cool down.
2. Peel the garlic and press it onto the potatoes. Gradually mix in the vinegar, olive oil and broth until the mixture is thick and pliable. Season with salt and pepper.
3. Wash the parsley and pick off the leaves. Serve the potato cream garnished with parsley leaves and olives.