How to make mashed potatoes with a crunchy hazelnut topping
Everyone loves mashed potatoes.
In this twist on the classic recipe, we'll show you how to add a crunchy hazelnut topping for a creative take on mashed potatoes.
For 4 people, you will need:
- 1 1/2 pounds of starchy, floury potatoes
- 2 tablespoons lightly salted butter
- 1/4 cup milk
- Kosher or sea salt to cook the potatoes in
- Nutmeg
- Freshly milled salt and pepper, to season
- 2 handfuls of hazelnuts
How to make mashed potatoes with a crunchy hazelnut topping
Everyone loves mashed potatoes.
In this twist on the classic recipe, we'll show you how to add a crunchy hazelnut topping for a creative take on mashed potatoes.
For 4 people, you will need:
- 1 1/2 pounds of starchy, floury potatoes
- 2 tablespoons lightly salted butter
- 1/4 cup milk
- Kosher or sea salt to cook the potatoes in
- Nutmeg
- Freshly milled salt and pepper, to season
- 2 handfuls of hazelnuts
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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