Three Variations of Mashed Potatoes

For the mashed potatoes, peel potatoes and put them in a pot with a little water. Salt and cook covered for 20-25 minutes until soft.

Drain the cooking water. Leave potatoes to steam open on turned off stove top. Using a masher, mash the tubers and proceed with one of the variations.

For the mashed tubers, coarsely dice the celery and parsnip and cook with the potatoes. Mash the vegetables together and mix with the sour cream. Season well with salt and nutmeg.

For the tomato puree, heat the whipping cream and add to the mashed potatoes with the tomato paste. Whisk and add the crushed tomatoes.

For the herb puree, chop herbs, heat butter and milk separately, and add while whisking.

Fold in the herbs and season the mashed potatoes with salt.

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