Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Mashed Potatoes Fondant

Cooking time: 
10-15 minutes
Preparation time: 
15-30 minutes
  • 400g Amandine potatoes or waxy potatoes
  • 100ml Just Milk Whole
  • 100g Stork tub + 40g for the ramekins
  • 160g emmental cheese
  • Coarse salt
  • Fine salt
  • Freshly ground pepper
  • Pyrex Ceramic Ramekins
  • First, prepare the mashed potatoes. To do so, peel the potatoes and cook them in boiling salty water.
  • When they are cooked, mash them with a potato masher then with a wooden spatula, blend the milk and the Stork in small pieces (but not melted).
  • Don’t forget to keep part of the butter for the moulds. Season with salt and freshly ground pepper.
  • Butter the 9cm Pyrex Ceramic Ramekins.
  • Half fill the moulds with the mashed potatoes. Put in the middle a piece of emmental cheese and fill up with the rest of the mash potatoes.
  • When you want to serve the dish, pre-heat the oven at 200°C and put the ramekins in the oven. Let them bake for 10 to 15 minutes.
  • Turn it out of the pans in the middle of the plate, serve with a small salad seasoned with walnut oil and sprinkled with some crushed hazelnuts, serve immediately.