Mashed Potatoes Fondant
| Serves: | 4 |
|---|---|
| Preparation time: | 30 minutes |
| Cooking time: | 15 minutes |
Ingredients
- 400g Amandine potatoes or waxy potatoes
- 100ml Just Milk Whole
- 100g Président Unsalted Butter + 40g for the ramekins
- 160g emmental cheese
- Coarse salt
- Fine salt
- Freshly ground pepper
Equipment
- Pyrex Ceramic Ramekins
Method
- First, prepare the mashed potatoes. To do so, peel the potatoes and cook them in boiling salty water.
- When they are cooked, Mash them with a potato masher then with a wooden spatula, Blend the milk and the Président Unsalted butter in small pieces (but not melted).
- Don’t forget to keep part of the butter for the moulds. Season with salt and freshly ground pepper.
- Butter the 9cm Pyrex Ceramic Ramekins.
- Half fill the moulds with the mashed potatoes. Put in the middle a piece of emmental cheese and fill up with the rest of the mash potatoes.
- When you want to serve the dish, pre-heat the oven at 200°C and put the ramekins in the oven. Let them bake for 10 to 15 minutes.
- Turn it out of the pans in the middle of the plate, serve with a small salad seasoned with walnut oil and sprinkled with some crushed hazelnuts, serve immediately.
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