Tomatenstamp with cheese

Name: Tomatenstamp with cheese
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg potatoes; 500.00 g tomatoes; 25.00 g butter; 50.00 ml milk; 150.00 g mature cheddar cheese cubed; salt; black pepper freshly ground; pinch nutmeg grated

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (8)

1.00 kg	potatoes
500.00 g	tomatoes
25.00 g	butter
50.00 ml	milk
150.00 g	mature cheddar cheese — cubed
	salt
	black pepper — freshly ground
	pinch nutmeg — grated

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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.