DOCUMENT

40 Mashed potato Serves 4 | Preparation time 40–55 (30–35) minutes Ingredients 1 kg potatoes, floury | peeled and quartered 250 g cream 100 ml vegetable stock 20 g butter Salt Pepper For the garnish: 1 tbsp. parsley | finely chopped Accessories: Perforated cooking container Solid cooking container Potato ricer Preparation Place the potatoes in a perforated cooking container. Place the cream and vegetable stock in a solid cooking container underneath the potatoes and cook. Press the potatoes through the potato ricer and stir with the cream and stock until smooth. Fold in the butter and season with salt and pepper to taste. Sprinkle parsley over the top and serve. Settings Temperature: 100 (120) °C Duration: 15–17 (5–6) minutes Useful tip Instead of the liquid described, cook 25 g soaked dried porcini mushrooms with the soaking liquid. Then chop the mushrooms finely and fold into the mash.