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Mashed Potatoes With Comtomme

6 portions


  • 10 yellow potatoes
  • 125 ml (1/2 cup) 15% cream
  • 125 ml (1/2 cup) milk
  • 45 ml (3 tbsp.) butter
  • 375 ml (1 1/2 cup) Comtomme, grated
  • Whole nutmeg, grated
  • Salt and freshly ground pepper


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  • Peel the potatoes and boil them in salted water.
  • Drain well and mash.
  • Add cream, milk, butter and Comtomme, and mix well.
  • Add the grated nutmeg. Add salt and pepper to taste.
  • If you wish, pour the purée into small ramekins and broil in the oven for 3 to 5 minutes, paying attention to colour.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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