receta-cabecera

Mashed potato in two versions

01
  • Bring water to a boil.
  • Peel the potatoes and dice them.
  • Cook for 25 minutes until done.
  • Strain the potatoes and put them in the same casserole dish and salt them.
  • In a small saucepan, heat the milk and butter.
  • Mash the potatoes with a fork and slowly add the dairy products until the desired texture is achieved.
02
  • While the potatoes are cooking, peel the onion and finely chop it.
  • Sauté onion in a frying pan, when transparent and golden brown, add the bacon until crispy.
03
  • While the potatoes are cooking, grate the cheeses.
  • Once the pureed base is ready, set aside half of it and add the cheeses and mix.
04
  • Put a part of the pureed base and cover it with the bacon and onion. Sprinkle with parsley and black pepper.
  • Place the beetroot reds on the side.
  • Place the pureed part with the cheeses next to the other pureed part and garnish with parsley.
2 tbsp

Olive oil

1 und

Onion

200 ml

Milk

2 tbsp

Butter Salt

250 g

Mozarella

500 g

Potatoes

2 tbsp

Perejil

Pepper

250 g

Gruyere cheese

6 und

Beetroot slices in vinegar

Salt

100 g

Smoked bacon strips

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