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POTATO RING

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A beautiful way of presenting mashed potatoes for family and guests. It is easy to prepare a day before serving.

Bake it when guests arrive.

 

Ingredients12 Servings

 

2000 g. medium size potatoes

1 cup grated Cheddar cheese, or Mozzarella, or Gruyères or Parmesan

2 tablespoons Dijon mustard

½ to 1 cup whipping cream (called also liquid cream)

Dash nutmeg

Salt and freshly ground white pepper

For the ring pan

4 tablespoons dry breadcrumbs (the darker the color the better)

4 tablespoons butter, softened

 

Potato ring preparationPotato Ring
 

For decoration (optional)

½ bunch parsley

  1. Place potatoes in a pot and cover with at least 4 cm. above their height with water, add 2 tablespoons salt and place over high heat till water comes to a boil, lower heat and simmer uncovered till tender.  Drain and peel potatoes.
  2. Place potatoes while still hot in a vegetable mill over a pot and turn handle till all potatoes are mashed.  (Do not mash in food processor). 
  3. Add cheese, mustard, and enough cream to make a thick but tender dough (the more moist the potatoes the less cream is needed), season.
  4. Brush a 10 cup capacity ring pan with soft butter and freeze 5 minutes.  Brush again with butter and sprinkle with 3 tablespoons of the breadcrumbs. 
  5. Place potatoes in the prepared mould and sprinkle top with the remaining breadcrumbs (Recipe may be prepared to this stage a day ahead, refrigerate till needed).  
  6. Bake 35 minutes in the middle of a preheated 220C° (425F°) oven until hot and golden (recipe may be cooled and reheated in a medium oven when needed).
  7. Let rest 15 minutes after basking and turn on a serving platter.
  8. Decorate as desired.

 

To reduce calories:  Use light cheese and reduced fat milk.

     
© 2005 Cooking Courses Marlene Matar