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Mashed potatoes with borage flowers

Mashed potatoes are a simple classic that can always taste different. Even babies like it, and for sick people with poor appetite it is a guide back to the fullness of life. The quantity stated is for 4 people (as a side dish).

Mashed potatoes with borage flowers


1 kg floury potatoes

1 clove of garlic

1/8 liter milk

1/8 liter whipped cream

2 to 4 tablespoons butter

Freshly grated nutmeg



1 handful of fresh borage flowers

large pot

small pot

Potato masher


Wash and dab borage flowers. Peel and quarter the potatoes, and also peel and slice or quarter the garlic clove.

Then bring the potatoes and garlic to the boil in a large pot filled with water. Cook until the potatoes are tender, about 15 to 20 minutes. I always test for doneness with a knife. Simply poke the potatoes with a pointed, sharp knife. If it's difficult to get in, they're not cooked yet. If you can easily get in with a knife, they are cooked and can be drained.

In a small saucepan, heat the milk and whipped cream until hot, but do not boil. Stir in butter and nutmeg until butter is melted. Now keep the small pot warm or turn the temperature almost all the way down.

When the potatoes are drained, mash them together with the garlic clove. If possible, only use the potato masher and not a mixer, as that is not good for the consistency. It doesn't matter if the porridge has a few lumps! Using a wooden spoon, gradually stir the potato mixture into the cream milk. At the very end, stir in the spices and about half of the flowers; use the remaining flowers for decoration.

If you don't like garlic, you can leave it out, just like the nutmeg.

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