Carrot and potato mash with ginger

Ingredients for 4 servings:

• 700 g carrot(s)
• 600 g potato(s), waxy
• 1 tbsp, grated ginger root
• 300 ml vegetable stock
• 1 tbsp, leveled butter
• 2 tbsp, heaped herb cream cheese
• 1 tbsp, heaped Mediterranean mixed herbs, frozen
• Salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

heats up well

Peel the carrots and potatoes, slice the carrots, and dice the potatoes. Place them together in a pot with the vegetable stock and ginger and cook for about 20-25 minutes. Then roughly mash them. To ensure everything retains a bit of bite, I deliberately use waxy potatoes. Add the butter and cream cheese, season with salt and, if desired, pepper, stir in the frozen herbs, and return the potatoes to the hot stovetop for a very short time. We serve this with pork schnitzel or boiled sausages. I like to use a bit more ginger than the recipe calls for, but that’s a matter of taste. So, depending on the amount of ginger you add, you may need to be careful with the pepper.