Recipe: Ham puree
White ham mash recipe. Potatoes and the Haute Saône have been a communion for years, proof of the nickname of the Haute Saône was the Haute Potato. Cooking potatoes, ideal for mashing, cooking by immersion, do not forget to salt the water at the start and place the potatoes in cold water. The ham mash not only children love it but adults too, you can accompany it with a nice green salad.
Recipe ingredients
- Mashed ham recipe for 8 people:
- 2.5 kilos of potatoes
- 0.600 kg of white ham
- 20 cl of liquid cream
- 100 g butter
Instructions
- Cook the cut potatoes in a large volume of salted water for 30 minutes.
- Crush the potatoes with the cream and butter, keep a little butter to crumble the gratin.
- Cut the ham into small cubes, then add it to the mash.
- Butter a baking dish.
- Pour the mash into the dish, smooth your mash with a fork.
- Sprinkle the breadcrumbs over the mash.
- Place a few hazelnuts on the breadcrumbs, this will crust your gratin.
- Place in a hot oven for 45 minutes at 180 °, rotating heat.
Preparation time: 20 minute (s)
Cooking time: 45 minute (s)
Number of people: 8
4 star rating: 1 review
What wine to drink with: Ham puree
My favorite wine for this recipe: Côte du Jura red Cépage Poulsard; Clothing ; Pinot Noir
Temperature between 14 ° and 15 °
Crush the potatoes
Add county
Breaking the egg
Add the cream
Slice the ham
Incorporate the ham
Smooth the mash
Butter 
