New potato puree with sheep cheese

Name: New potato puree with sheep cheese - Lucretia P.
Ingredients: 10 new potatoes (larger ones) 1 cup of milk (about 150 ml) 250 g sheep cheese 2 teaspoons of butter green onion salt to taste

Appetizers - New potato puree with sheep cheese by Lucretia P. - Recipia

New potato puree with sheep cheese is a more substantial and flavorful variant than simple puree. The potatoes are boiled, then mashed with milk, butter, and some grated cheese. The rest of the cheese is added at the end, along with a little green onion, for a more pronounced taste and a pleasant texture. Sheep cheese is usually salty enough, so I didn't add any salt to the puree. However, it's worth tasting before serving, especially if you are using a less salty cheese. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the potatoes are soft and can be mashed Servings: not specified; the amount is suitable for multiple servings, depending on the size of the potatoes and the side dish served Difficulty: easy Recipe type: warm side dish, based on potatoes Ingredients 10 larger new potatoes 1 cup of sweet milk, approximately 150 ml 250 g sheep cheese 2 teaspoons of butter A few green onion stalks Salt, to taste, only if needed Preparation method 1. Peel the new potatoes and wash them well. Cut them into small cubes of similar size to boil evenly. 2. Place the potatoes in a pot with water and salt. Boil them until they are soft and can be pierced easily with a fork. 3. Meanwhile, grate the sheep cheese and prepare the milk and butter so that they are ready when the potatoes are done. Divide the grated cheese into two parts: one for mashing and one for the final touch. 4. When the potatoes are boiled, drain them in a colander. Quickly rinse them under cold running water and let them drain well. 5. Wait a bit until the potatoes are no longer very hot but not cold either. Add the milk, butter, and some of the grated sheep cheese on top. 6. Mash the potatoes with a masher until you achieve the desired consistency. There is no need to add all the cheese at this stage. 7. Finally, sprinkle the remaining sheep cheese and finely chopped green onion on top. 8. Taste the puree before adding salt. Depending on how salty the cheese is, you may not need any more. Why I make this recipe often It’s a simple puree to prepare, but the sheep cheese completely changes its flavor. There’s no need for many additions, and the green onion gives it freshness without overpowering the potato flavor. I also like it because it fits when I want a more substantial side dish made from few ingredients. The cheese can be mixed into the puree, but some left on top remains more visible and feels better with each spoonful. Tips The potatoes should be well-cooked before mashing. If they remain hard, the puree will not have a uniform texture. Cutting the potatoes into small cubes helps them boil in a similar time. The cubes don’t have to be perfectly identical, but it’s good to avoid very large pieces next to very small ones. After draining, the potatoes should be left to lose excess water. If they remain watery, the puree may end up softer than needed. The milk is added along with the butter and cheese, as per the recipe. If the sheep cheese is very salty, do not add salt during preparation. For a better texture, mash the potatoes while they are still slightly warm. It is not advisable to let them cool completely before adding the milk and butter. Substitutions Sheep cheese is the ingredient that gives the main flavor to this variant of puree. If you don't have it, the recipe can also be made with another salty cheese, but the result will not be the same. The amount of salt should be adjusted based on the type of cheese used. Sweet milk can only be replaced if you need another base for the puree, but in the original recipe, regular milk is used, approximately 150 ml. Green onion can be omitted if you don’t have it, but it is added at the end and gives a fresh note to the dish. Variations You can put all the cheese in the puree if you prefer a uniform taste. In this version, part is mashed with the potatoes, and the rest is sprinkled on top. If you prefer a puree with a more discreet cheese flavor, you can use less cheese in the mix and keep more for the final touch. However, the amount in the base recipe remains at 250 g. The green onion can be chopped very finely or a bit coarser, depending on how you want it to feel in the puree. It doesn't need to be cooked, as it is added raw at the end. Serving ideas New potato puree with sheep cheese can be served as a side dish alongside hot dishes, just like a regular puree. It is hearty enough, and due to the amount of cheese, it can also be served as a main part of a simple meal. It is best served while still slightly warm, when the butter and cheese are well integrated into the potatoes. The grated cheese added at the end can be left on top without being fully mixed in. Frequently asked questions 1. Should more salt be added to the puree? Not necessarily. Sheep cheese is usually salty, and in the original recipe, I did not use salt after boiling the potatoes. Taste the puree at the end and add only if needed. 2. Why are the boiled potatoes rinsed with cold water? After boiling, the potatoes are quickly rinsed under cold water and then left to drain. This is the step in the basic recipe. It is important for the water to drain well before adding the milk. 3. Can I use regular potatoes instead of new potatoes? The recipe is made with new potatoes, but it can also be prepared with regular potatoes. The size and type of potatoes can change the boiling time, so check them with a fork. 4. When is the sheep cheese added? Part of the cheese is added with the milk and butter before mashing. The rest is added on top at the end, along with the chopped green onion. 5. How should the milk be? The recipe uses sweet milk, approximately 150 ml. It is added over the boiled potatoes, along with the butter and grated cheese. Nutritional values The values below are estimative, as the exact weight of the 10 potatoes is not specified, and sheep cheese can vary significantly from one type to another. For the entire preparation, using approximately 1.5 kg of potatoes as a reference, the amount can reach approximately 2,200-2,500 kcal, depending on the fat content of the cheese. Estimatively, the entire recipe contains: Protein: approximately 100-115 g Carbohydrates: approximately 260-290 g Fats: approximately 90-110 g Fiber: approximately 25-30 g If the dish is divided into four equal servings, one serving would have approximately 550-625 kcal, 25-29 g of protein, 65-73 g of carbohydrates, and 22-28 g of fats. These values are indicative and can vary depending on the size of the potatoes and the type of cheese used. Storage and reheating The puree is best fresh, when the potatoes are warm, and the butter and cheese are well incorporated. If leftovers remain, store them in the refrigerator in a covered container and consume them as soon as possible. Upon storage, the puree may thicken, and the texture is not exactly the same as immediately after preparation. Only heat the amount you plan to serve and mix well before consumption. Before reheating, check the taste and consistency; there is no need to modify the recipe if the puree is already suitable.

New potato puree with sheep cheese

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