Milk alternative
More intense flavor—The Butter takes center stage, but the cream adds a sweet note that balances and enhances the flavors. Ingredients List
(Figures calculated for 1 kg of potatoes; adjust as needed)
1 kg floury potatoes (Asterix works well)
175 g cold butter, cut into cubes
Fresh or carton cream (warmed; add gradually until tender; lactose-free cream can be used)
Fine salt to taste
Optional: a pinch of freshly ground white pepper
Finishing: chopped chives or parsley
Dynamic Step-by-Step Instructions
Peel, Slice, and Cook
Wash, peel, and cut the potatoes into medium-sized pieces.
Cover with cold salted water (average 1 level tablespoon of salt per liter).
Cook over high heat for about 20 minutes, until the potatoes fall apart when pierced with a fork.
Dry until tender.
Drain the water and add the potatoes
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