The potato puree with cream cheese stands out for being super creamy. With this easy recipe you will also learn how to make a gratin puree with a crunchy cheese layer and we will also add a little blue cheese to give it a strong touch. Follow the step by step and good benefit!
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to puree of potatoes: |
| 1 kilogram of potato 125 grams of blue cheese 100 grams of cream cheese 3 tablespoons of butter 1 cup cheese for grated gratin 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to puree of potatoes:
1. To start preparing this gratin puree, the first thing we have to do is boil the potatoes already clean until they soften. Leave in the fire covered for about 20-25 minutes.
2. When they are ready, drain and let cool a little. Then you can peel the potatoes without problems. Discard all the skin and place the potatoes in a wide bowl.
3. With the help of a fork or a purés, crush the potatoes together with the blue cheese. You can use Roquefort or Gogonzola cheese.
4. When all the cheese has been dissolved between the potatoes, add the cream cheese and the butter along with a pinch of salt. Keep crushing and corrects the seasoning if necessary. If you feel that the puree is very compact you can add some milk.
5. Place the mixture in a clay casserole and spread a layer of cheese to gratin on top. Be generous with the cheese and remember to moisten the casserole slightly before pureing.
6. Take the pre-sealing oven at 200ºC. for about 10 minutes or until you see that the cheese has formed a crispy crust.
7. serves the mashed potato with cream cheese at the time and enjoy this diverse and original potatoes. You can use a baked Magret or orange chops as garrison.
