Mashed potatoes with Brussels sprouts and farmhouse cheese

from the Netherlands

Method:

Peel the potatoes and cut in not too small pieces. Put them in a large pan with lid and add some water. Remove the top ends of the sprouts. Boil the potatoes and add the sprouts after 5 minutes, keep boiling for 15 minutes. Cut the mushrooms. Heat 1 tsp of butter in a pan and fry the mushrooms and the nuts . Remove the water from the pan with potatoes and sprouts and mash them together into a purée. Add the crème fraiche, mushrooms, nuts and cheese, stir well and serve as a main course.

You will need

Serves 4

400 g	Brussels sprouts
1,2 kg	floury potatoes
250 g	mushrooms
200 g	slightly matured Gouda farmhouse cheese
100 g	walnuts (or hazelnuts or pecans)
2 tblsp	crème fraiche
1 tblsp	butter from the farm