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4 porties
1. Snijd de boter in kleine stukjes en laat ze een beetje zacht worden.
2. Zet de braadpan op het fornuis. Leg de geschilde aardappelstukken in de
braadpan, bedek ze met koud water en voeg zout toe.
3. Breng aan de kook en laat sudderen tot de aardappelen brokkelen wanneer ze
met een vork worden geprikt (15–18 minuten).
4. Giet de aardappelen goed af en doe ze terug in de pan. Zet het fornuis op de
laagste stand.
5. Verwarm de room in een magnetronbestendige schaal tot hij dampt (ongeveer
45 seconden in de magnetron).
6. Pureer de aardappelen met een aardappelstamper tot ze nog maar kleine
klontjes zijn. Voeg de warme room toe aan de aardappelen. Meng alles goed
met een rubberen spatel.
7. Voeg één voor één de boter in stukjes toe aan de aardappelen en spatel ze er
voorzichtig door. Breng op smaak met een snufje zout en serveer direct.
Ingrediënten
250 g ongezouten boter
2 kg melige aardappelen, geschild en in
stukken van 5 cm gesneden
1 el zout
1 kopje room
Super luchtige,
boterachtige
aardappelpuree
Bereiding
22


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