Red potato, lemon, crème fraîche and chive mash

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600 g red 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


75 g crème fraîche
1 lemon, grated zest
50 g butter, liquid
1 tbsp chives, 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
600 g red potatoes
75 g crème fraîche
1 tbsp chives
1 lemon
50 g butter

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