For 4 persons
1 kg unpeeled or 800 g peeled, slightly floury potatoes
400 grams endive, sliced
4 spring onions
6 sun-dried tomatoes (or more to taste)
125 ml of milk
1 tablespoon mustard
Salt and pepper
Nutmeg to taste
Extra tasty tips: a knob of butter and a little Parmesan cheese on top. Serve with a meatball or vegetarian variant.
This is how you make it:
Peel and wash the potatoes and cut into equal pieces. Boil the potatoes for about 15 to 20 minutes. Meanwhile, cut the spring onions into thin rings and cut the sun-dried tomatoes into pieces.
You can check whether the potatoes are cooked properly if you prick the potatoes with a knife and they slide off your knife. Then drain and allow the potatoes to steam dry briefly over low heat, so that the excess moisture is gone. Now mash the potatoes finely.
Add the endive little by little and stir well. When it no longer mixes well, add 125 ml warm milk and stir until all the endive is well mixed. Stir in the sun-dried tomatoes, spring onions and mustard. Season with salt, pepper and nutmeg.
Enjoy your meal!