John Myers
Contents
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Ingredients
Potato - onion - puree
- 600 g Potatoes
- 4 Onions
- 1,5 tbsp Butter
- 150 ml Lukewarm cream
- Salt, nutmeg to taste
Instructions
- Peel and chop the potatoes and put them in a saucepan with water. Cook for about a quarter of an hour (15 minutes).
- When the potatoes are done, drain the water. Take the tamper and pound it. Salt lightly and cover with lukewarm cream, just a little. Continue mashing, stirring and adding a piece of butter. Now put the lid on, let it stand warm for a few minutes.
- In the meantime, peel the onions as well and chop them up in the flash chopper. Then take a pan and heat the piece of butter in it. and fry the chopped onions briefly. Then set the pan aside.
- Fold in the steamed onions and season with nutmeg, season to taste. Take a flat plate and pour the potato and onion puree on top. Sprinkle with chopped parsley.
- So that it is not so lonely for the potato and onion puree on the plate, I added a fried sausage.
