(served with Anise Pork Belly)
6 medium the Farm B/B new potatoes
salt/pepper
3 oz of Mountain View Dairy Tomme Cheese, cubed
2 tbsp Kriemhild butter
Peel and cube potatoes. Place in a large pot and cover with cold water, cover and bring to a boil. Reduce heat to a medium simmer and continue to cook for 20 minutes, or until potatoes are fork tender. Drain well and return to hot pan. Add in butter and cubed Tomme. Using a potato masher, mash all to combine well. Taste and adjust seasoning of salt and pepper. (I like mine with no salt but lots of fresh ground black pepper). Serve hot.
This combo of potato cheese is also great if you are making a shepard's pie, which I am sure I will posting one come fall or winter. Also left overs make great potato pancakes for breakfast.
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