Ingredients
Ingredients:
1kg bag Wilcox Inca Gold potatoes
1 egg
Handful of fresh parsley (we love Superb Herbs)
50g Parmesan cheese
50g butter (we love Lewis Road)
125g thick bacon, cut into pieces (we used Heller’s streaky)
1 small wheel of camembert (we love Puhoi Valley) halved then sliced into bite sized pieces
Directions
Method:
Peel then cook the potatoes in salted, boiling water.
Meanwhile, fry the bacon in a pan. Set aside.
Drain then mash the cooked potatoes. Then add beaten egg, chopped parsley, Parmesan cheese and the butter and mash to form a nice smooth purée.
Place the potato puree into a piping bag.
Pipe the mashed potato into 6 small round nests on a baking tray lined with parchment paper.
Place fried bacon in the nests and cover with the pieces of diced Camembert.
Bake for 15 minutes at 180 ° C.
To serve, season as desired and add fresh parsley.