Summary

Ingredients

• 70 g wild arlic, fresh
• salt
• 4 large potatoes, floury cooking
• 100 g cream
• 4 tablespoon cheese, Gruyère, grated
• 50 g mozzarella
• Pepper, whiter
• nutmeg

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Instructions

1. Clean and wash the wild garlic and blanch it in boiling salted water for about 2 minutes. Take out, rinse in cold water and drain well. Finely chop the wild garlic.
2. Boil the potatoes until they are done, peel them hot and press them through. Stir the cream into the hot puree. Fold in the Gruyère. Cut the mozzarella into small pieces and mix into the puree.
3. Finally, fold the chopped wild garlic leaves into the puree and season everything with salt, pepper and a little nutmeg.
4. With a large bowl of green salad, this dish is a delicious vegetarian main course. Otherwise, it goes well with grilled or pan-fried foods, as well as hearty meat loaf or meatballs.