- 500 gram floury potatoes
- 50 gram butter
- 3 egg yolks
- 150 gram grated cheese (we’ve used old Gouda cheese)
- small handful of almond shavings
- pepper and salt to taste
- optional: pinch of nutmeg
Kitchen equipment needed
- potato peeler
- fine sieve
- oven tray lined with parchment paper
- piping-bag without nozzle
Preparation — 30 minutes
PEEL the potatoes, chop them into chunks and COOK them for about 20 minutes, depending on the size of the chunks. DRAIN the potatoes and make a smooth puree, for the best result you press them through a fine sieve using a ladle. STIR in the butter and grated cheese. As soon as they’re completely incorporated, also ADD the egg yolks. SEASON with pepper, salt and if you like also a pinch of nutmeg.
Finising the oven-baked mashed potatoes with cheese — 25 minutes
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit. ADD the mashed potatoes to the piping-bag without nozzle and make rounds on the oven tray lined with parchment paper.
FINISH them off with the almond shavings and bake them for about 20 minutes, or until they’re beautiful golden brown. SERVE with any kinds of warm veggies and for example slow-braised beef. Enjoy!