3 cups of cooked potatoes, diced and passed through a potato ricer
1 tablespoon of mustard
2 tablespoons of vinegar
salt and black pepper to taste
1 cup of oil or olive oil
3 cups of cooked potatoes, diced and passed through a potato ricer
1 tablespoon of mustard
2 tablespoons of vinegar
salt and black pepper to taste
1 cup of oil or olive oil
Mix the potatoes, mustard, vinegar, salt, and black pepper
Place in the blender cup and blend
Add the oil or olive oil gradually, without stopping the blender
If possible, do not store this mashed potato cream in the refrigerator, as it will become too firm due to containing potatoes.
