Serves 1
Directions
- 1Boil the potatoes until tender.
- 2Pass the boiled potatoes through a ricer.
- 3Prepare the herb cream sauce by melting butter in a pan and adding cream and herbs.
- 4Strain the herb cream sauce and mix it with the riced potatoes.
- 5Cook the mixture over low heat until it becomes sticky and thickened.
- 6Add grated Gruyère cheese in batches, stirring until stringy.
Ingredients
- 1 potatoes
- 1 cup water
- 2 tablespoons butter
- 1 cup cream
- 5 sprigs rosemary
- 5 sprigs sage
- 5 sprigs thyme
- 2 cups gruyere cheese
- 1 pinch salt
Equipment
potspoonwhiskricer
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