Sage and nut butter mash

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Potatoes

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

Preparation

5 tbsp butter
5 sheets of sage
1 clove of garlic, crushed
150 g double cream
Salt
Cut the butter into evenly sized pieces and put into a pan with the sage. Melt over a medium heat, stirring constantly. Remove from the heat as soon as the butter turns brown. Remove the sage and pour into a small bowl.
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
5 tbsp butter
600 g potatoes
Salt
1 clove of garlic
5 sheets of sage
150 g double cream

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