800 g potatoes boil in salted water for 20 minutes without removing the skin.
80 g dandelion rinse with water and shake until dry.
250 g curd tear into pieces using 2 forks.
3 tbsp. Raspberry Seed Oil mix with
2 tbsp. Honey Vinegar and 1 pinch salt.
Skin the potatoes and mash them. Stir in 200 ml milk and season with salt ab pepper. Keep th mashed potatoes hot.
Arrange the dandelion on a platter, place small portions of the mashed potatoes on top of it and season with pepper.
Finish with some curd on top of the potatoes and sprinkle with the oil-vinegar-mixture.
Serve immediately.
serves 4
