Ingredients:
- 1.2kg dutch cream or russet burbank potatoes, peeled, roughly chopped
- 1/3 cup milk
- 100g butter, chopped
- 100g haloumi cheese, coarsely grated
Preparation
Place potatoes in large saucepan. Cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until tender. Drain
Return potatoes to pan. Mash until smooth. Add milk, butter and cheese. Season with salt and pepper. Stir well to combine. Serve.
Aucun commentaire:
Enregistrer un commentaire