Mashed Potatoes with Tomatoes and Mascarpone Cheese

Rinse the potatoes, remove the skin and sauté in salted water. Drain the tap water, steam the potatoes for 1 minute on the switched-off hotplate. 2.

While the potatoes are steaming, remove the stalks from the tomatoes and score them crosswise. Drain the tomatoes, cool immediately, peel, quarter, pit and finely dice the flesh.

Peel and finely chop the garlic. In a small frying pan, sauté in hot olive oil until translucent. Now add the tomato cubes, sauté for 30 seconds, season with salt and pepper.

Press the potatoes into a bowl and mix with the mascarpone until smooth. Add the garlic and tomatoes, season with salt and pepper. Serve the puree with the saddle of veal.

Tip: Use fleshy olives for even more pleasure!

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