Herb mashed potatoes with fish fingers

Ingredients for 1 servings:

• 250 g potatoes
• Salt
• 1 garlic clove(s)
• 1 spring onion(s)
• 1 tbsp, heaped butter
• Fat or oil for frying
• 5 fish fingers, frozen
• 50 g sour cream
• n. B. salt and pepper, black
• n. B. herbal salt
• e.g. cream
• 1 tbsp herbs (8-herb blend), frozen or fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel, weigh, and dice the potatoes, then cover and simmer in a pot of salted water for 20 minutes. Meanwhile, peel the garlic clove and trim the spring onion. Dice both. Melt the butter in a pan over medium heat and sauté the garlic and spring onion for a few minutes. Transfer to a small bowl and set aside. Add fat or oil to the pan and fry the fish fingers according to the package instructions. You can also use homemade fish fingers. Drain the potatoes. Return the pot to the stove and let the potatoes cool briefly. Then mash them with a potato masher. Stir in the cooking fat, the garlic and spring onion mixture, the sour cream, and some of the seasoning. Add cream, if desired, to achieve the desired consistency. Add the herb mixture and season to taste. Serve the herb mashed potatoes with the fish fingers on a plate. Optionally, you can drizzle some of the fat from the fish sticks over the mashed potatoes. If desired, you can also serve cucumber salad or creamed spinach as a side dish.