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Recipes
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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