Potato cream with spices and crispy chives


For the creamed potatoes

  • 500 g floury potatoes
  • 25 cl of liquid cream
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon(s) turmeric

For the wets

  • 1 bunch of chives
  • 20 g of semi-salted butter
  • 1 clove of garlic
  • 4 tablespoon(s) of olive oil
  • 4 slices of pancetta
  • 8 slices of wholemeal bread with seeds


  1. Cook the potatoes in a pan of salted water for 25 minutes, until they are tender. Drain them and remove the skin, then cut them into pieces. Warm the cream with the spices. Mash the potatoes with the spiced cream with a potato masher until you obtain a smooth cream. Salt and pepper with a grinder.

  2. Prepare the mouillettes: mix the washed and dried chives with the peeled garlic clove and the olive oil. Cut the pancetta into pieces.

  3. Spread the chives mixture on 4 slices of sandwich bread, add a quarter of chopped pancetta on each, then cover with the rest of the slices of sandwich bread. Then flatten the slices using a rolling pin, then cut into 1 cm wide strips. Brown them for 2 minutes on each side in a pan with the butter. Serve with the cream.

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