For 2 people
Ingredients:
500 g potatoes
100 g low-fat quark
150 ml yoghurt
2 tablespoons of cress
1 clove of garlic
30 g butter
Salt
Pot
Bowl
Garlic press
Preparation:
Put the potatoes unpeeled in a pot and add water so that the potatoes are 3/4 covered. Then bring to a boil until cooked. You can use the knife test to check whether the potatoes are cooked. Simply take a sharp knife and stab a few potatoes. If you get through them easily, they are cooked. When they are cooked, the water can be poured off and the potatoes peeled.
Wash the cress and peel the garlic. Mix the quark and yogurt in a bowl until smooth. Then cut the cress into small pieces and press the garlic through a garlic press and add it to the bowl.
Melt the butter in a saucepan and then stir until fluffy. I always use a mixer for this, but you can also use a whisk. Then add the butter to the bowl and mix in slowly. Season with salt.
Apply the peeled potatoes and the sauce separately on the plate. The cress sauce with potatoes is ready.
Enjoy your meal.