Sage and nut butter mash

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Preparation

Procedure
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.
PowerDämpfen 100°C for 16 Mins
5 tbsp butter
5 sheets of sage
1 clove of garlic
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.
Peel and crush the clove of garlic.
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
Shopping list
Quantity Ingredient
Salt
5 sheets of sage
150 g double cream
600 g potatoes
5 tbsp butter
1 clove of garlic

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