Provencal Mashed Potatoes

For the mashed potatoes, rinse the potatoes and boil them in a little water until soft. Next, remove the skin and place in an ovenproof baking dish.

Coarsely mash the potatoes with a potato masher. Return the baking dish to the hot plate while it is still warm. Fold in the vegetable soup as well as the whipped cream.

Add both cheeses, vinegar, oil and the onions. Remove the skin from the garlic, squeeze it and add it. Stir in the basil.

Season the puree with salt and freshly ground pepper to taste and serve lukewarm.

Preparation Tip:

If you do not have enough basil, season the mashed potatoes once with a mixture of thyme, rosemary and oregano or with thyme, dill and parsley.

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