Tomatenstamp with cheese

Recipe from: 1/1/1993 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 1
    kg
    potatoes
  • 500
    g
    firm tomatoes
  • 25
    g
    butter
  • 50
    ml
    milk
  • 150
    g
    mature Cheddar cheese, cubed
  • salt
  • freshly ground black pepper
  • pinch nutmeg, grated
 

Method

 
Wash and peel tomatoes. Place in boiling water and cook until tender. Wash tomatoes, skin and deseed, and add to potatoes for the last 10 minutes of cooking time. Reserve a few pieces of tomato. Drain the potatoes and tomatoes, reserving the cooking liquid. Mash the potato/tomato mixture to a coarse purée with the butter and milk. Add some cooking liquid if necessary. Before serving add the cheese, remaining tomato, seasoning and nutmeg to the purée. Pile onto a warmed serving dish.
 

Read more on: starch
 

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