Italian Mashed Potatoes

Peel the potatoes and cut into halves or quarters depending on their size.

Soften in salted water or possibly in a strainer over steam.

In the meantime, remove the skin from the shallots and garlic and chop finely.

Lightly toast the pine nuts in a dry frying pan without adding any fat.

Drain the tomatoes on kitchen roll. Chop coarsely.

Pluck the basil leaves from the branches and cut into fine strips.

Heat one third of the olive oil. Sauté shallots and garlic in it. Add tomatoes and pine nuts and sauté briefly.

Add the rest of the olive oil and just heat.

Drain the potatoes and return them to the pot. Steam dry on the lowest temperature. Now mash finely with a potato masher or fork. Stir in the warm olive oil mixture as well as the basil. Important: It should not be a fine mashed potato, but a relatively rustic one! Season with pepper and salt.

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