A classic French method of preparing mashed potatoes, Pommes de Terre Men-agere (pohm d’tair main-ah-jer) may be served with grilled steak or roast beef or pork.
1 oz. butter
1 lb. potatoes, peeled, cooked, mashed and kept hot
1 small onion, finely chopped
4 02. cooked ham, finely chopped
1 oz. Emmenthal cheese, chopped
1 tablespoons grated Emmenthal cheese
Beat half of the butter into the mashed potatoes with a kitchen fork. Set aside and keep warm.
In a small frying-pan melt the remaining butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Remove the frying-pan from the heat and pour the onion and cooking juices on to the potatoes. Add the ham and beat the mixture well.
Preheat the grill to high.
Spoon the potato mixture into a medium-sized flameproof dish. Smooth down the ;op with the back of the spoon.
Sprinkle the top of the potato with the chopped and grated cheese and place the dish under the grill . Grill the mixture for 2 to 3 minutes or until the cheese has melted and is lightly browned.
Remove the dish from under the grill and serve immediately.