Greek yogurt, buttermilk and parsley mash

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

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