Buttermilk potato cream

Ingredients for 4 servings:

• 500 g potatoes
• 200 ml buttermilk
• 100 ml sweet cream
• 1 tbsp tomato(s), dried, pickled in oil
• 1 tsp butter
• 1 sprig(s) tarragon
• 6 cherry tomatoes
• salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This buttermilk potato cream goes wonderfully with fine fish dishes. Boil the potatoes in salted water, rinse, and peel. Drain the pickled tomatoes thoroughly and finely chop. Pluck the tarragon. Bring the buttermilk, cream, and butter to a boil. Add the potatoes, mash them finely, and stir through. Season with salt and pepper. Stir in the tomato pieces. Halve the cherry tomatoes and briefly toss them in olive oil. Season with salt and pepper. Sprinkle the tarragon over the tomato pieces. Serve the potato cream on plates and garnish with tarragon and cherry tomatoes. The cream also tastes great sprinkled with some toasted pine nuts or, instead of the tomato pieces, with some finely chopped black olives.