Brazilian recipe
Creamy oven-baked potato mash (Purê de batata gratinado)
A rich Brazilian-style potato mash baked with requeijão and parmesan, finished golden for a family meal.
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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
Supermarkets, open markets and dairy sections usually have potatoes, margarine and parmesan-style cheese. Look for requeijão in international food aisles, Brazilian or Latin American shops, or specialist grocers; cream cheese may be used only as 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 oven-baked potato mash keeps the Brazilian character of the recipe while using clear Nigerian English for a practical kitchen. Soft potatoes are mashed while hot, mixed with requeijão and parmesan, then baked until the top turns savoury and golden.
Use well-cooked potatoes for a smooth texture and keep requeijão as the ideal creamy ingredient. The short oven finish gives the dish a comforting gratin-style crust without changing the original recipe.
Use well-cooked potatoes for a smooth texture and keep requeijão as the ideal creamy ingredient. The short oven finish gives the dish a comforting gratin-style crust without changing the original recipe.
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