Crushed Cheesy Potatoes
by Charlie McCarthy, Sr.
Cookware
- potato masher
Ingredients
- 1 1/4 kg potatoes
- 4 spring onions
- 100 g cornichons
- 30 g butter
- 175 g Gruyere cheese
Instructions
note: always cut potatoes into even sizes so that they cook evenly and keep the water to a gentle simmer
Step 1
Boil the potatoes in salted boiling water until tender.
Step 2
Meanwhile, finely chop the spring onions on the diagonal and dice the cornichons.
Step 3
Drain the potatoes and roughly crush them (still in their skins) with a potato 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.