Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Mashed Potatoes Fondant

Cooking time: 
10-15 minutes
Preparation time: 
15-30 minutes
  • 400g Amandine potatoes or waxy potatoes
  • 100ml Just Milk Whole
  • 100g Stork tub + 40g for the ramekins
  • 160g emmental cheese
  • Coarse salt
  • Fine salt
  • Freshly ground pepper
  • Pyrex Ceramic Ramekins
  1. First, prepare the mashed potatoes. To do so, peel the potatoes and cook them in boiling salty water.
  2. When they are cooked, mash them with a potato masher then with a wooden spatula, blend the milk and the Stork in small pieces (but not melted).
  3. Don’t forget to keep part of the butter for the moulds. Season with salt and freshly ground pepper.
  4. Butter the 9cm Pyrex Ceramic Ramekins.
  5. 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.
  6. 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.
  7. 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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