Puree with 3 types of potatoes

Ingredients for 4 servings:

• 300 g potatoes, waxy, white
• 300 g potatoes, floury, are almost always yellow
• 300 g cassava or sweet potatoes, white-yellow
• 20 g butter
• e.g. milk
• 1 handful of Provençal herbs or rosemary, parsley, basil, fresh or dried
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with 3 variations

Boil potatoes and cassava or sweet potatoes in salted water. Drain the water, add the butter, and mash everything. Then add the milk and whisk until a nice purée forms. Finally, stir in the herbs and season with salt and, if desired, pepper. Serve as a side dish of any kind. Tip 1: Cook everything together but cut into different sizes in order, with waxy potatoes the smallest and cassava or sweet potatoes the largest, so that they are all cooked until tender at the same time. This simplifies the entire process. Tip 2: If buying fresh cassava, peel it and quarter it lengthwise. This exposes the “central thread” of the cassava, which can be easily removed with your hand or fork when it’s cooked.