Creamy mashed potatoes with sun-dried tomatoes

Ingredients for 4 servings:

• 750 g potatoes
• 1 pinch of salt
• 60 g tomatoes, dried, preserved in oil
• 125 ml milk
• 150 ml Cremefine for cooking or cream
• 60 g butter
• 1 pinch(s) pepper, white
• 1 pinch(s) nutmeg, ground or freshly grated
• 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash, peel, and roughly dice the potatoes. Cover and cook the potatoes in lightly salted water for about 18-20 minutes. Meanwhile, drain the tomatoes and finely dice them. In a separate saucepan, heat the milk and 100 ml of Cremefine; do not boil! Remove the pan from the heat. Cut the butter into small pieces. Drain the potatoes, steam them, and mash them in the cream. Stir the mashed potatoes again with a wooden spoon, then whisk until stiff peaks form, gradually adding the butter. Whisk the remaining 50 ml of cream until stiff peaks form, then fold in the diced tomatoes. Season the mashed potatoes with salt, pepper, and nutmeg.