Crushed Cheesy Potatoes

from the kitchen of Charlie McCarthy, Sr.

• potato
• side
• vegetables

Cookware

• potato masher

Ingredients

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

Steps

note: always cut potatoes into even sizes so that they cook evenly and keep the water to a gentle simmer

1. Boil the potatoes in salted boiling water until tender.
2. Meanwhile, finely chop the spring onions on the diagonal and dice the cornichons.
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.