- 1kg potatoes firmly
- 700g Butternussbris
- 3 tablespoons butter
Peel potatoes and the butterfly shortcas, also core the pumpkin, cut into pieces and simmer softly in a pan with salted water.
Punch the water and place the potatoes / pumpkin pieces through the passe vite.
Then give the butter under the puree and mix vigorously with a swinging lot. Season by the spices.
As a side dish absolutely recommended.