Creamy Mashed Potatoes with Carrots and Crispy Zucchini Blossoms
Ingredients
- 500 g floury potatoes
- 2-3 carrots
- 6-8 fresh zucchini blossoms
- 50 g butter or more to taste
- 50 ml warm milk optional
- Salt
- Vegetable oil for frying
Preparation
Peel the potatoes, cut into pieces, and cook in salted water until soft.
Peel the carrots, cut into coarse cubes, and cook until soft.
Carefully clean the zucchini blossoms, possibly remove the stamen, fry until crispy in hot oil, then drain on kitchen paper.
Drain the potatoes, let them steam dry briefly, and mash with butter and some milk to make puree.
Puree the carrots finely and fold into the puree.
Season with salt and pepper.
Tear the zucchini blossoms coarsely and mix in or serve as a topping on the puree.
Tips
Optionally, add some freshly grated cheese on top, such as Parmesan or Pecorino.
