Three Kinds of Mashed Potatoes with Saffron, Parsley and Tomatoes

Saffron pueree Scrub the potatoes and cook them in a little salted water with a touch of caraway. Now peel and mash finely or press through a potato press. Add whipped cream, butter and saffron threads and stir well. Season with salt.

Parsley puree Scrub the potatoes and cook them in a little salted water with a touch of caraway. Peel and mash finely or press through a potato ricer. Peel the garlic. Finely whisk olive oil, parsley, pine nuts and the garlic clove and stir this pesto into the potato mixture when cooled. Fold in freshly grated Parmesan cheese of choice.

Tomato puree Scrub the potatoes and cook them in a little salted water with a touch of cumin. Peel and mash finely or press through a potato ricer. Peel, core and dice tomatoes. Add the garlic, finely chopped rosemary, shallot, tomato pulp, thyme, olive oil and a little salt, pepper and sugar to a saucepan over medium heat and simmer for 15 minutes.

Remove the coarse herbs and stir the tomato puree into the potato mixture.

Arrange in balls. Drizzle with a little Crema di Balsamic Vinegar.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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