Kadoffekas

Ingredients for 8 servings:

• 800 g potatoes, small, floury
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp butter
• 1 tbsp rapeseed oil or sunflower oil
• 250 g low-fat curd cheese
• 50 g sour cream
• 50 g cream cheese
• 50 g mixed Italian herbs, frozen
• 1 lemon(s), untreated, zest of which
• Salt
• Pepper, black or white, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and wash the potatoes, and boil in salted water for about 20 minutes. Peel and dice the onion and garlic clove. In a small saucepan, heat the butter with the rapeseed or sunflower oil and sauté the diced onion and garlic until translucent, then remove from the heat. Drain the potatoes and mash them finely with a potato masher. Stir in the onion mixture along with the fat, low-fat quark, sour cream, herbs, and lemon zest. Season to taste with salt and a few grinds of black or white pepper, and serve.