Pomme Puree With Goat’s Cheese – With Wild Mushrooms
Serving: 4
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Directions
- Place potatoes in a large saucepan with cold water, cover and bring to the boil. Reduce the heat slightly and cook potatoes until soft.
- Peel potatoes while they are still hot, slice and push gently through a sieve (to mash)
- Place mashed potatoes into a saucepan with the butter, milk, goat’s cheese, nutmeg and thyme
- Over low heat, stir for 15 minutes continuously with a whisk until smooth and creamy. Season to taste.
- In a separate saucepan, over medium to high heat, sauté mushrooms in butter until golden brown.
- To serve, top each portion of pomme puree with sautéed mushrooms and crumbled goats cheese.
Ingredients
- 1 kg UTD Potatoes (5 – 6 large / medium potatoes)
- 40 g Butter
- 125 ml Full cream milk
- 200 g Soft goat’s cheese
- 3 ml Nutmeg, finely grated
- 15 ml Fresh Thyme, finely chopped
- Salt and white pepper to taste
- 125 ml Wild mushrooms
- 25 g Butter
- 100 g Soft goat’s cheese