Adam Liaw’s mashed potatoes with brie
France’s aligot is usually made with tomme cheese for a stretchy, silky and starchy “cheesy mash” but I’m using brie here for a stronger flavour with less stretchiness.
Ingredients
1.5kg desiree potatoes, peeled and cut into large chunk
250ml milk
3 garlic cloves, bruised
2 sprigs thyme
100g butter, plus extra to serve
250g brie, diced
salt, to season
Method
Step 1
Place the potatoes into a large pot and cover with cold water. Bring to a simmer and simmer for 20-30 minutes until very soft. Drain and allow to stand for 5 minutes on very low heat to drive out any excess moisture.
Step 2
While the potatoes are cooking, place the milk in a small saucepan with the garlic and thyme and simmer for 10 minutes. Add the butter and stand until the potatoes are ready to mash, then discard the garlic and thyme.
Step 3
Mash the hot potatoes with the hot milk and butter, season very well with salt, then stir through the brie until melted. Transfer to a serving bowl and serve with a little extra butter.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-mashed-potatoes-with-brie-20230919-p5e5x2.html