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.
In a large saucepan over high heat, combine the potatoes and salt and add water to cover by
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.
© 2013 All rights reserved. Published by Weldon Owen.