Gastronomixs

Potato and yoghurt crème

A fresh crème that can be used hot or cold, making it perfect to use in a variety of dishes.

Makes 1800g.

Potato and yoghurt crème

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Ingredients

1

kg

potatoes (floury)

500

g

Greek yoghurt

300

ml

olive oil

2

 

lemons, zest

As needed:

 

salt

Preparation method

  • Put the potatoes in a pan with plenty of cold water and a little salt.
  • Cook the potatoes for 25 to 30 minutes until completely tender.
  • Remove the potato skins.
  • Push the potatoes through a strainer with a spoon.
  • Place the mashed potatoes in a pan or mixing bowl, add the Greek yoghurt, and mix well.
  • Mix the olive oil through the purée.
  • Season to taste with lemon zest and salt.

Serving suggestions

  • As a component in a starter with raw, preserved, or smoked fish.
  • As a component in a vegetable dish.
  • As a component in a composition with scallops, morel mushrooms, and crackling. 

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