Smashed Potatoes by Anna Polyviou
Ingredients
- 4 medium (approx. 600g) Yukon Gold or “dirty” potatoes
- 80g (⅓ cup) Unsalted butter
- 150ml (⅔ cup) Cream, warmed
- 150g (5.3 oz) Fromager d’Affinois, cut into cubes
- Salt and cracked black pepper, to taste
- 3 bacon strips, cooked and finely chopped (optional)
- Chopped fresh chives, for garnish
Directions
- Peel and dice the potatoes. Place them in a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well.
- While the potatoes cook, heat the cream and butter in a small saucepan until just simmering. Set aside.
- Mash the drained potatoes using a potato ricer, food mill or standard masher. Return the mash to the warm pot.
- Gradually stir in the warm cream and butter mixture until smooth and creamy. Season well with salt and cracked pepper.
- Transfer the mashed potatoes to a serving dish. Dot the top with cubes of Fromager d’Affinois (50% can be lightly folded through the mash for extra meltiness).
- Sprinkle over cooked bacon (if using) and garnish with chopped chives.
- Serve immediately while the cheese is melting into the mash.
fromager d’affinois
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