Crisp Crushed Potato with Goat’s Cheese, Chives and Thyme from A Passion for Potatoes by Paul Gayler
Preheat the oven to 200°C/400°F/gas mark 6. Cook the potatoes in their skins in boiling salted water until just tender, then drain and leave until cool enough t
Ingredients
- 1 crottin de Chavignol goat’s cheese, coarsely grated
- 5 tablespoons goat’s milk
- 450 g (1 lb) new potatoes
- Coarse salt and freshly ground black pepper
- 100 ml (3½ fl oz) double cream
- 1 teaspoon thyme leaves
- 1 tablespoon chopped chives
- 50 g (2 oz) unsalted butter
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