Mashed potatoes in the Italian flag style

Ingredients for 2 servings:

• 6 m.-sized potatoes
• 1 handful of peas
• 1 handful of carrots
• Milk
• salt and pepper
• butter

Instructions

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

Mashed potatoes with carrots, peas and pure

Peel and quarter the potatoes, peel the carrots and slice thickly, and shell the peas (or defrost frozen peas). Cook the potatoes, carrots, and peas separately in salted water until soft. Place one-third of the potatoes in the blender along with the soft peas and a little butter. Slowly add the milk. Add more or less depending on the desired thickness. Season with salt and pepper. Place the mash in a clear bowl or directly into serving jars. Rinse the blender briefly to prevent the colors from mixing too much. Then puree the next third of potatoes with the butter and milk and season to taste. Carefully pour the mash onto the first third. Finally, puree the last of the potatoes with the soft carrots, butter, and milk and season to taste. Carefully pour this mash onto the white mash. The Italian flag is ready.