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Mashed potatoes with Brussels sprouts and farmhouse cheese

from the Netherlands


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