Aimer faire plaisir à ceux qu'on aime

Ingredients

• 4 large potatoes
• 60 ml (1/4 cup) butter
• 125 ml (1/2 cup) milk
• 250 ml (1 cup) peas
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 small jalapeno pepper, finely chopped
• 15 ml (1 tbsp.) fresh ginger, finely chopped
• 5 ml (1 tsp.) cumin seeds, roasted and crushed
• 5 ml (1 tsp.) coriander seeds, roasted and crushed
• 60 ml (1/4 cup) fresh mint leaves, chopped
• 60 ml (1/4 cup) fresh coriander leaves, chopped
• Sea salt and freshly ground pepper
• 180 ml (3/4 cup) of Le D'Iberville, in small pieces

Preparation 

Preheat oven to 450ºF (230ºC). Wash potatoes well and boil them in salted water for 20 minutes. Drain and cut them in half lengthwise. Remove the skins, leaving 0.5 cm (1/4 in.) of potato on them, and set aside in a bowl.

Dry the potato skins well, then coat with melted butter. Bake in the oven, turning them once, until they are crispy. Set aside.

While the potato skins cook, mash the potatoes with milk and butter. Set aside.

In a saucepan, caramelize the shallots in some butter. Add garlic, jalapeno pepper, peas, spices and herbs. Add salt and pepper.

Add the mixture of peas to the mashed potatoes. Adjust the seasoning. When the potato skins are ready, carefully add the mashed potato mixture. Add small pieces of Le D'Iberville on top of the potatoes. Bake for 5 minutes until the cheese melts and everything is heated through.

Suggestion

Replace the Le D’Iberville with a Le Douanier.