Tatjespap (buttermilk mousseline), free interpretation to an old Ghent recipe. Cook floury potatoes and turn them through the passe-vite. Make a not too thick puree with lots of butter, egg yolks, pepper, salt and nutmeg. Dilute with buttermilk to a flowing muslin. 

Buttermilk puree - Tatjespap 

floral potatoes butter egg yolks pepper and salt nutmeg buttermilk
For a matching dish with tatjespap: follow this link
Tatjespap or 'keiremelkstampers met papsouwse', the West-Flemish variety, was food for poor people. Later the dish became trendy. It certainly is a wonderful monument from the Flemish folk kitchen.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Buttermilk puree -

Tatjespap  

floral potatoes butter egg yolks pepper and salt nutmeg buttermilk
Tatjespap (buttermilk mousseline), free interpretation to an old Ghent recipe. Cook floury potatoes and turn them through the passe-vite. Make a not too thick puree with lots of butter, egg yolks, pepper, salt and nutmeg. Dilute with buttermilk to a flowing muslin. 
For a matching dish with tatjespap: follow this link
Tatjespap or 'keiremelkstampers met papsouwse', the West-Flemish variety, was food for poor people. Later the dish became trendy. It certainly is a wonderful monument from the Flemish folk kitchen.
a recipe guide for the amateur chef Belgian Cuisine