Brazilian recipe
Creamy baked potato mash with parmesan (Purê de batata gratinado)
A creamy Brazilian-style potato mash layered with requeijão and parmesan, then baked until golden.
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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
Find potatoes and margarine in supermarkets, fresh produce markets and dairy aisles. Parmesan-style cheese is sold in cheese sections. Requeijão is best sourced from Brazilian, Latin American or international grocers; cream cheese is a substitute only when needed.
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 baked potato mash is a comforting Brazilian side dish made with soft potatoes, requeijão and grated parmesan. The method is straightforward: cook the potatoes well, mash them while hot and mix until the texture is smooth.
Layer the mash with the remaining parmesan and bake briefly so the cheese melts completely and browns on top. The result stays faithful to the original dish and works well as a warm family accompaniment.
Layer the mash with the remaining parmesan and bake briefly so the cheese melts completely and browns on top. The result stays faithful to the original dish and works well as a warm family accompaniment.
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