Smashed Fingerlings with Fromage Blanc
Fromage blanc is a creamy, slightly tangy fresh cheese that originated in Belgium. It is delicious swirled into soups, drizzled with honey or mixed with vegetables, like these tender fingerling potatoes, which are smashed just a bit and then mixed with the cheese and fresh chives. Other cheeses to try in this dish include fresh ricotta or soft goat cheese.
- 2 lb. fingerling potatoes
- 1 tsp. sea salt, plus more, to taste
- 2 Tbs. unsalted butter
- 1/4 cup fromage blanc
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. minced fresh chives
In a large saucepan over high heat, combine the potatoes and the 1 tsp. salt and add water to cover by 2 inches. Bring to a boil, reduce the heat to medium, cover and cook until the potatoes are tender when pierced with a sharp knife, 20 to 25 minutes.
Drain the potatoes, return them to the pan and add the butter. Using a fork or the back of a wooden spoon, crush the potatoes, breaking them into large, fluffy chunks. Add the cheese and the 1/2 tsp. pepper and crush a few more times to blend in the cheese. Taste and adjust the seasonings with salt and pepper. Transfer the potatoes to a warmed serving bowl and garnish with the chives. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).