Classic and Mediterranean mashed potatoes

Ingredients for 4 servings:

• 500 g potatoes, floury
• salt water
• 80 ml milk
• 80 ml cream
• 50 g butter
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of salt and pepper from the mill
• 1 tbsp parsley or chives, finely chopped
• 500 g potatoes, floury
• salt water
• 6 tbsp olive oil
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely diced
• 3 tomatoes, dried, diced
• 1 handful of pine nuts, roasted without fat
• 1 dashes lemon juice
• 5 basil leaves, very finely chopped
• 1 tsp thyme, only the plucked leaves
• 1 tsp rosemary, only the needles, cut very finely, almost to dust

Instructions

Working time approx. 10 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 27 minutes

For both dishes, cut the potatoes into 1-2 cm cubes and boil in salted water for 12-15 minutes until soft. Be careful not to overcook them, which causes them to absorb too much water, so check frequently by pricking a potato cube with the tip of a knife. For a classic mashed potatoes, drain the cooked potatoes, let them cool briefly, and press them through a ricer. Bring the milk and cream to a boil briefly, season lightly with salt, add nutmeg, and remove from the heat. Now add the potato mixture to the hot milk and cream mixture and whisk thoroughly. Never use an electric mixer, as this will make the mashed potatoes sticky. Finally, add the butter, season well again, and serve the mashed potatoes as a side dish. If desired, stir in some finely chopped parsley or chives. For the Mediterranean purée, sauté the shallot and garlic clove in 3 tablespoons of olive oil over low heat for 5 minutes until translucent. Add the sun-dried tomatoes, rosemary, and thyme during the last 2 minutes and continue to sauté. Allow the cooked potatoes to cool slightly, then add them to the shallot, tomato, and herb mixture. Add the remaining olive oil and lemon juice and roughly mash everything with a masher. Mix in the basil and pine nuts and serve the purée as a side dish to Mediterranean meat dishes.