The mashed potato plumcake is an excellent second course, a different way to consume potatoes making them even savory and particular. It can also be served for a family dinner to conquer everyone.
It is a very versatile dish to prepare in many different variants. You can replace the filling with others that you prefer, omit the ham and replace it with vegetables for a lighter version or use different cheeses depending on the uses and tastes.
Let’s see together how to prepare an excellent mashed potato plumcake.
- 1 kg potatoes
- 80 g butter
- ½ cup Parmesan cheese
- salt, to taste
- 2 eggs
- 200 g ham
- 200 g cheese
Wash the potatoes and boil them in salt water. Cooking times depend on the size of the potatoes you use. They are ready when fork tender. Otherwise, cook the potatoes in steam or microwave.
Once ready, crush the potatoes with the appropriate tool to obtain a puree.
Place it in a bowl with the previously melted butter, the eggs, the grated Parmesan cheese, salt and chopped parsley.
Mix everything to obtain a perfectly compact and homogeneous mixture in which all the ingredients have melted perfectly.
Butter and sprinkle with breadcrumbs a plumcake mold. Use a food brush.
Place half of the potato mixture inside the mold and level it with the back of a spoon.
Add the slices of ham, the cheese in cubes or slices. Cover it with other ham, to keep the cheese incorporated inside the cooked ham.
Cover with the second part of the dough you have kept aside and level the surface with the back of a spoon.
Bake in a preheated oven at 360°F for about half an hour until it is golden on the surface. Serve hot.
Store the mashed potato plumcake for up to a couple of days in an airtight container. Before serving, microwave it for a few seconds.