Greek yogurt, buttermilk and parsley mash
Preparation
| 600 g potatoes, mealy, medium-sized | |
|---|---|
| Peel and quarter the potatoes and put into the plastic perforated cooking tray. | |
| Place the cooking tray on the hardened glass dish in the cold cooking space. Steam. | |
| Power-Steaming 100°C for 16 Mins | |
| 1 clove of garlic, crushed | |
| ½ onion | |
| ½ bunch of parsley, flat-leaved | |
| 3 tbsp butter, liquid | |
| 150 g yogurt, Greek | |
| 30 ml buttermilk | |
| 30 g mayonnaise | |
| Salt | |
| Peel and crush the garlic. Peel and finely chop the onion. Pull the parsley leaves off the stalks and chop finely. | |
| Transfer the steamed potatoes to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt to taste. | |
- Hardened glass dish
- Plastic perforated cooking tray ⅓ GN, depth 52 mm
| Quantity | Ingredient |
|---|---|
| 600 g | potatoes |
| Salt | |
| ½ bunch of | parsley |
| 150 g | yogurt |
| 30 g | mayonnaise |
| ½ | onion |
| 1 | clove of garlic |
| 30 ml | buttermilk |
| 3 tbsp | butter |
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