Crushed Potato

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A simple, delicious, and textured alternative to mashed potatoes that is very light and goes particularly well with fish.


Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 3


  1. Cook the whole, unpeeled potatoes in boiling, salted water until a knife goes through easily (about 15 minutes).
  2. Drain the potatoes and put them into a bowl of cold water.
  3. When the potatoes are cold, drain off the water and pat dry with kitchen paper.
  4. Using a small knife, carefully scrape off the skin of the potato. peeled potatoes
  5. Using the back of a fork, crush the potatoes coarsely (do not mash them, just break them up). chrushing the potatoes
  6. In a pan, gently heat the olive oil and then add the potatoes.
  7. Season with salt & pepper and, taking care not to break up the potatoes any further, fold in three teaspoons of the crème fraîche.
  8. Cook gently for two minutes and then fold in the remaining teaspoon of crème fraîche and the chives. mixing in the ingredients
  9. Serve. the finished crushed potatoes
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 2 day to stage 4.
Will leftovers be nice? Yes, for up to 3 days if eaten cold.


- An alternative is to add a tablespoon of lemon juice when the crushed potatoes go back into the pan. This goes particularly well with fish.

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