Crème fraîche and pecan mash

600 g potatoes

blue-violet, medium-sized

Peel and quarter the potatoes and put into the plastic perforated cooking tray.

Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.

PowerDampning 100°C i 16 Min.

90 g crème fraîche

30 g butter

liquid

30 ml cream

30 g pecan nuts

Pepper

Salt

Toast the pecan nuts in a pan, then chop finely.

Transfer the steamed potatoes to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt to taste.