Delicious potatoe puree. Creamy and light
- 2 KG of potatoes for Puree (floury such as Kind Edwards) cook them with the skin on or steam them (better to steam).
- 250 gram Mascapone
- 15 CL concentrated chicken stock to taste. Becarefull not to make it too salty
- 2 Large eggs
- 0.5 Tspn Muskat
- Optional: Parmensan cheese grated around 200 grams
- Pepper and salt to taste
1Steam the potatoes or cook with the skin on and then peel
2Mash the potatoes and add the mascarpone, butter and eggss.
3Strain the potatoes (ensure it is smooth) and add the other ingredients.