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 spring chives.


  • 2 lb (1 kg) fingerling potatoes
  • 1 tsp sea salt
  • 2 Tbsp unsalted butter
  • ¼ cup (2 oz/60 g) fromage blanc
  • ½ tsp freshly ground pepper
  • 1 Tbsp minced fresh chives


In a large saucepan over high heat, combine the potatoes and salt and add water to cover by 2 inches (5 cm). Bring to a boil. Reduce the heat to medium, cover, and cook until the potatoes are tender when pierced with a sharp knife, 20–25 minutes.

Drain the potatoes and return them to the pan. 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 pepper to the potatoes and crush a few more times to blend in the cheese. Taste and adjust the seasoning with salt and pepper. Transfer the potatoes to a warmed serving bowl and garnish with the chives. Serve at once.