…. With pumpkin, sage and garlic.
Peel the potatoes, cut into cubes, soften in salted water. Next, drain, steam and pass through the Passevite (Flotte Lotte) (*).
Soften pumpkin cubes in vegetable broth or salted water and prepare into puree. Heat butter and sauté finely chopped sage leaves and garlic until light brown. Mix with pumpkin puree and mashed potatoes. Season to taste.
Serve with seasonal salad.
(*) Do not mash with a hand mixer, because it will release corn starch, which makes the stick sticky.
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