Brazilian recipe
Creamy baked potato mash with requeijão (Purê de batata gratinado)
A Brazilian-style creamy potato mash baked with requeijão and parmesan for a golden, savoury finish.
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Ingredients
2 cups requeijão
1/2 kg potatoes
300 g grated parmesan cheese
Margarine for greasing
1/2 kg potatoes
300 g grated parmesan cheese
Margarine for greasing
Where to find ingredients
Potatoes and margarine are available in supermarkets, markets and grocery shops. Parmesan-style cheese is usually in the dairy section. Look for requeijão in international food aisles or Brazilian and Latin American grocery suppliers; cream cheese is only a substitute.
Preparation method
- Cook the potatoes in boiling water until soft, then pass them through a potato ricer while still hot.
- In a bowl, mix the riced potatoes with the requeijão and part of the parmesan until you have a smooth, even cream.
- Grease an ovenproof dish with margarine and build layers, alternating the prepared mash with the remaining parmesan on top.
- Bake in a preheated oven for about 20 minutes, or until the cheese is fully melted and golden.
Observations
This creamy baked potato mash is a Brazilian-style side dish made with soft potatoes, requeijão and grated parmesan. The potatoes are cooked until tender, pressed while hot and mixed into a smooth cream before baking.
A quick turn in the oven melts the cheese and gives the top a golden finish. Keep requeijão as the ideal ingredient, because it gives the mash the creamy texture described in the original recipe.
A quick turn in the oven melts the cheese and gives the top a golden finish. Keep requeijão as the ideal ingredient, because it gives the mash the creamy texture described in the original recipe.
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