…. With peas and mint.
Peel the potatoes, cut into cubes, soften in salted water. Later, drain, steam and pass through the Passevite (*).
Cook the peas in the milk until soft, mash them, let the butter melt in it and fold in a few leaves of finely chopped peppermint. Mix with the mashed potatoes. Season to taste.
Goes wonderfully with roast veal.
(*) Do not mash with a hand mixer, as this will release corn starch, which makes the mash sticky.
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