Two Kinds Of Potatoes with Three Kinds Of Cheese
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the mashed potatoes:
- 500 g jacket potato (s)
- 125 g mozzarella, finely chopped
- 125 g Emmentaler, finely rated
- 125 g parmesan, finely rated
- 125 ml whipped cream, warmed
- 0.5 ½ bunch parsley, finely chopped
- 1 teaspoon, leveled turmeric powder
- 1 teaspoon, leveled nutmeg, grated
- 1 teaspoon, leveled pepper, white, finely ground
- salt
For the potatoes: (fried potatoes)
- 250 g potato (s), diced
- 125 g bacon, diced into small pieces
- 75 g shallot (s), finely diced
- 1 teaspoon, heaped paprika powder, noble sweet
- 0.5 teaspoon ½ pepper, white, finely ground
- salt
- 250 ml clarified butter for deep-frying
Print Recipe
Pin Recipe Instructions
- For the mashed potatoes, wash the potatoes and cook them in boiling water. Then peel, press the still hot potatoes through the potato press and fill in a saucepan. Place the saucepan on the heat source and heat it up slightly. Add the other prepared components - except for the parsley - and stir until you have a homogeneous puree.
- Wash the parsley, toss dry, pluck from the stems, chop finely and stir into the puree. Finally, season the puree with salt and keep it warm.
- To prepare the fried potatoes, wash, peel and cut the potatoes into small cubes. Heat the clarified butter in a small saucepan. Fry the potato cubes in the hot fat until they are well browned.
- Cut the bacon into small cubes and leave in a pan. Clean the shallots, dice them finely and add them to the pan. Fry this mixture by swirling it several times and brown it lightly.
- Remove the browned potato cubes from the fat with a slotted spoon, degrease in kitchen paper and place in the hot pan. Season with paprika powder and pepper and season with salt.
- Serve the puree with the fried potato cubes.
- It is served with meat and fish of all kinds.
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