Some years ago I saw on TV what was purported to be (after all, I cannot be sure) a typical Swiss dish. It was made by a guy with a large clay pot and a long wooden stick. The preparation was as follows:

• Boil a lot of potatoes and peel them (either before or after boiling them, I don't recall).
• Put the potatoes into the clay pot and use the wooden stick to turn them into mash.
• Add a HUGE amount of heavy cream.
• Add an IMPRESSIVE amount of butter.
• Add a WONDERFUL amount of garlic.
• Keep mashing the mixture until it turns into an almost gummy thing.
• It is served onto a plate by putting a small stick into the pot and rolling that around another stick until you can "cut" the mash into the plate.

Since I love all the ingredients, I can only surmise this thing must be a treat. Anybody recognize it? Know its name? Have tried it? Can share what the experience was like?

Thanks in advance and best regards.

Sounds like

http://www.cuisine-france.com/recipe...dauphinois.htm

Bloody lovely!!!!

What he described is nothing like Dauphinois. Dauphinois is slices of potato layered, herbed, seasoned, cheesed, creamed and baked. The same version made with broth or stock and without cheese is called pommes boulangere.

What the OP is describing is simply some form of uber rustic garlic mash.

Thanks for the reminder, it's been too long since I made garlic mashed potatoes. Using whole milk rather than large amounts of cream in this cholesterol aware age

Thanks Traubert, you are right, this is not Dauphinois. I can also add the dish was prepared in a rustic, mountainous setting (what a surprise) by a guy who was dressed in a more Germanic than French style (as far as I could tell), so I guess the dish would come from the eastern part of Switzerland.

I remember a few years ago sitting on a terrace in Neuchatel with a friend having beers and a few smokes. A couple jogged by, and my (Swiss) friend said quite blankly, "They're going to die healthy".

All things in moderation. Things like bacon and heavy cream are evidence that there may in fact be a God.

If you add some cheese and ham, it's basically tartiflette...

Probably was some typical regional dish
but I don't recognize it as being a typical Swiss dish ...

I'd say looks like a tartiflette too, but then you'll have to give the credit to the Frenchies

Tartiflette - yummy!!
Yes, that's a French dish, but the last time I made it, I followed an English recipe.......

I make Potatoes Dauphinois (that's what Dehlia Smith calls it) every few weeks - in fact I made it yesterday evening. I slice the pealed potatoes in the Magimix and layer them in a low oven-proof dish with salt, pepper, crushed garlic and nutmeg between each layer.

Cover the potatoes with a mixture of 50% cream and 50% milk. Cook for half and hour at 200°C, then sprinkle a layer of grated cheese (whatever's left in the fridge) over the top and leave in the oven for another 15 minutes. Serve with a salad...

Has anyone ever had "Skordalia"?
Yes, I know it's Greek and not at all Swiss, but minus the cream, it's what the OP's original dish reminded me of.

http://en.wikipedia.org/wiki/Skordalia

If you forget about the garlic (nothing to do with it and just a personal interpretation of somebody) as you should do it simply is Kartoffelstock or in Swiss German "Herdöpfelschtock" . But normal people buy it pre-prepared in the next supermarket. You however can improve it by adding soy-sauce and/or curry and/or Tabasco-sauce and/or Harissa . And what of course is used is either cream or milk or butter or a combination of the three.

Sounds to me like a recipe for clogged arteries..

I heard a very funny word for mash, must be seriously deep Schweiz...

sounds like Gummelistungges

Gosh, call it/them what you like! I WANT it. Now!!!!

Yum....droool.....

My recent cholesterol check was perfect too!

Pam

No, no. Simply buy "Kartoffelstock" in Migros or Coop or wherever and follow the easy instructions on the packing. The result should be a very light meal or part to a meal. Whether you want to add spices of whatever kind from soy-sauce over curry and harissa to Rosmarin and Kardamon is up to you.



I did not find a recipe in English but as you apparently are learning and so understanding some German here one of the many recipes in German

===Zutaten===Ergibt 4 Portionen

800 g mehlig kochende Kartoffeln2 EL Butter, weich1.5 dl MilchSalzPfefferMuskatnuss gerieben2 Zweige glatte Petersilie

1. 1.
   
   Kartoffel in Stücke schneiden. Zugedeckt zusammen im gelochten Siebeinsatz ca. 25 Minuten weich dämpfen.
   1.
   
   Kartoffel in Stücke schneiden. Zugedeckt zusammen im gelochten Siebeinsatz ca. 25 Minuten weich dämpfen.
   
   
2. 2.
   
   Durch das Passe-vite treiben. Butter und Milch erhitzen, mit einer Fleischgabel locker darunter rühren. Wenig mit Salz, Pfeffer und Muskatnuss würzen.
   2.
   
   Durch das Passe-vite treiben. Butter und Milch erhitzen, mit einer Fleischgabel locker darunter rühren. Wenig mit Salz, Pfeffer und Muskatnuss würzen.
   
   
3. 3.
   
   Zum Servieren Petersilie darüber zupfen.
   3.
   
   Zum Servieren Petersilie darüber zupfen.
   
   

===Nährwerte===4 Portionen enthalten

Kalorien:200 kcal Eiweiss:5 gFett:6 g Kohlenhydrate:27 g

Thank you Wollishofener, I think you are right, this is the closest to what I remember. The garlic and cream/butter would make it outstanding (if a little bit on the heavy side). Yummy.

After more than one year, yesterday I caught this same dish being prepared on TV, and this time I took note. It is called Aligot and (according to Wikipedia) is typical of the Auvergne region of France. So now I am theorizing that when I originally saw it being cooked by a very Swiss-/German- looking lady in a definite mountainous setting, they were just appropriating a good recipe.

Anyway, I have got to try this, it looks awesome!

So it would appear that the original

Add a HUGE amount of heavy cream.

was actually

Add a HUGE amount of heavy cheese.

Damn! A quart of extra-thick double cream and a pint of devon clotted cream in the fridge, but no Tomme

Ah, well - garlicky, creamed potatoes, here I come

Why not both?


Do tell how it goes! I NEED TO TRY THIS DISH!