Cheesy mashed potatoes with cumin

Cheesy mashed potatoes with cumin

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

This recipe evolved after our visit to a dairy in the Tannail region near Beirut, where they made a type of gouda cheese flavoured with cumin seeds. It is a variation on a potato purée from the Auvergne in France, known as aligot. It is rich and delicious, and would make a lovely accompaniment to simple grilled or roasted meats.

Ingredients

Quantity Ingredient
3 large brushed potatoes, (about 600 g in total)
1 large desiree potato, (about 200 g)
60ml extra-virgin olive oil
100g butter
100ml cream
200g cumin gouda, grated
sea salt and freshly ground black pepper

Method

  1. Peel the potatoes and cut them into large equal-sized dice. Put them in a large saucepan and cover with cold salted water. Bring to the boil then lower the heat and simmer gently for 15–20 minutes, or until the potatoes are cooked but not mushy.
  2. Meanwhile pour the oil, butter and cream into a small pan and bring to the boil. Lower the heat and simmer until reduced by a third.
  3. When the potatoes are cooked, drain them well and return them to the pan. Leave them to dry for another minute, then push them through a sieve into the hot cream mixture and beat with a wooden spoon. Leave to cool for a few minutes, then fold in the grated cheese. Return the pan to a gentle heat and leave, without stirring, until the cheese begins to melt. Use the wooden spoon to lift and turn the mixture until all the cheese has been incorporated. Don’t let it boil. Just before serving, taste and adjust the seasoning and lift and turn the potato mixture once again to pull the melted cheese into strings.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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