Crushed Cheesy Potatoes

by Charlie McCarthy, Sr.

Ingredients

• 1.25 kg potatoes
• 4 spring onion
• 100 g cornichons
• 30 g butter
• 175 g Gruyere cheese

Recipe

1. note: always cut potatoes into even sizes so that they cook evenly and keep the water to a gentle simmer
2. Boil the potatoes in salted boiling water until tender.
3. Meanwhile, finely chop the spring onions on the diagonal and dice the cornichons.
4. Drain the potatoes and roughly crush them (still in their skins) with a potatoe masher. Add the butter if using. Stir in the spring onions and cornichons, then fold in the grated Gruyere cheese. Taste and season as necessary, then serve.

Enjoy!