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Fresh Coriander and Mint Potatoes With Grated D’Iberville

Fresh Coriander and Mint Potatoes With Grated D’Iberville

4 portions


  • 4 large potatoes
  • 60 ml (1/4 cup) butter
  • 125 ml (1/2 cup) milk
  • 250 ml (1 cup) peas
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 small jalapeno pepper, finely chopped
  • 15 ml (1 tbsp.) fresh ginger, finely chopped
  • 5 ml (1 tsp.) cumin seeds, roasted and crushed
  • 5 ml (1 tsp.) coriander seeds, roasted and crushed
  • 60 ml (1/4 cup) fresh mint leaves, chopped
  • 60 ml (1/4 cup) fresh coriander leaves, chopped
  • Sea salt and freshly ground pepper
  • 180 ml (3/4 cup) of Le D'Iberville, in small pieces


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  • Preheat oven to 450ºF (230ºC).
  • Wash potatoes well and boil them in salted water for 20 minutes.
  • Drain and cut them in half lengthwise.
  • Remove the skins, leaving 0.5 cm (1/4 in.) of potato on them, and set aside in a bowl.
  • Dry the potato skins well, then coat with melted butter.
  • Bake in the oven, turning them once, until they are crispy. Set aside.
  • While the potato skins cook, mash the potatoes with milk and butter. Set aside.
  • In a saucepan, caramelize the shallots in some butter.
  • Add garlic, jalapeno pepper, peas, spices and herbs. Add salt and pepper.
  • Add the mixture of peas to the mashed potatoes. Adjust the seasoning.
  • When the potato skins are ready, carefully add the mashed potato mixture.
  • Add small pieces of Le D'Iberville on top of the potatoes.
  • Bake for 5 minutes until the cheese melts and everything is heated through.


You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines