Baked Pepe Saya Mash
The name says it all. We love our Pepe Saya butter around here. What is not to love about our Aussie made delicious cultured butter?
What is cultured butter? WELL, to quote Pepe himself: At the core of what they do at Pepe Saya Butter is make crème fraiche (soured cream). They add a culture (lactobacillus) to the cream and then ferment it, for the pure reason of flavouring the fat in the cream. Once the cream matures, it is churned into Pepe Saya Cultured Butter.
This is why it is called cultured butter….nothing to do with the opera or literature whatsoever. What it does have to do with is amazing flavour. This flavour is easily imparted into all the dishes in which you would use the butter. Fat carries flavour, butter is fat, amazing flavoured butter has such an impact on your dishes you would be amazed. (Just watch the butter tasting video to realise that not all butters are born equal!)
So do yourself a flavour and get some Pepe Saya into your life. (Don't forget to use your Insider code!!) By the way, these potatoes are NOT keto. Just a disclaimer.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Litre water for steaming
- 2 Kilos potatoes, peeled and cubed evenly
- 100 Grams mature cheddar cheese cubed
- 100 Grams parmesan cheese cubed. Plus a little extra to grate over the top
- 4 spring onions, roughly chopped
- 100 Grams sour cream
- 200 Grams cream BUY
- 120 Grams butter cubed BUY
- 1 Pinch pink salt flakes or to taste BUY
- 1 Pinch black pepper ground
- 2 Tablespoons dried onion flakes
- 1 Handful fresh chives, thinly sliced
Preheat oven to 180°C.
Pour water into the Thermomix bowl.
Place potatoes into the Varoma dish and place into position. Steam 30 minutes/Varoma/speed 3.
Empty water and place Varoma dish on top of empty hot bowl for 5 minutes to dry the potatoes.
Place cheeses into the Thermomix bowl and mill 10 sec/speed 10.
Add spring onions, sour cream, cream, butter, salt and pepper. Combine 20 sec/speed 6.
Add potatoes and combine with the help of the Thermomix spatula 20 sec/speed 6. There is no need for this to be completely smooth, lumps are good.
Pour into baking dish, sprinkle with dried onion flakes and finish with extra grated Parmesan.
Bake for 20 minutes then sprinkle with chives before serving hot.
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