Crème fraiche and pecan mash

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600 g blue-violet potatoes (Vitelotte), 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


90 g crème fraîche
30 g butter, liquid
.3 dl cream
30 g pecan nuts, roasted, finely chopped
Transfer the steamed potatoes to a bowl. Mash with a potato masher and mix in the other ingredients.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
30 g pecan nuts
.3 dl cream
90 g crème fraîche
30 g butter
600 g blue-violet potatoes (Vitelotte)

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