Mashed Potatoes


  • Green Asparagus, peeled and blanched 250.0 g
  • White Asparagus, peeled and blanched 250.0 g
  • Clarified Butter 60.0 g
  • New Potatoes, washed, cooked and skin removed 400.0 g
  • Cream Fraiche 100.0 g
  • Mashed Potato, readied 300.0 g


  • Eggs 10.0 pc


  • Ham, sliced 200.0 g

Hollandaise Sauce

Before Serving

  • Chives, chopped 10.0 g
  • Sorrel Leaves, washed and dried 20.0 g


  1. Mashed Potatoes

    • Bring water and milk to 90 degree Celsius.
    • Turn off heat and fold in Knorr Potato Flakes.
    • Bring to boil, fold in butter and salt.
    • Bring out of heat and fold in cream fraiche.
  2. Vegetables

    • Prepare the vegetables and potatoes as mentioned above.
    • Keep them warm and coat them with clarified butter.
    • Mix the potatoes with creamy mash.
    • In a mixing bowl, mix all the ingredients together.
  3. Eggs

    • Boil the eggs (fresh eggs) for 3 minutes so that they stay soft and peel them.
    • Season with sea salt.
  4. Ham

    • Heat up the ham at 80 degree Celsius.
  5. Hollandaise Sauce

    • Heat up sauce.
  6. Before Serving

    • Place the asparagus on a warm plate.
    • Place the ham, potatoes and the egg around the asparagus.
    • Pour the sauce half over the asparagus.
    • Garnish with sorrel leaves and finely chopped chives.