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 |
---|---|
3 tbsp | butter |
½ | onion |
1 | clove of garlic |
½ bunch of | parsley |
30 ml | buttermilk |
600 g | potatoes |
30 g | mayonnaise |
Salt | |
150 g | yogurt |
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