Smashed Potatoes with Whipped Pimped Brie

Smashed Potatoes with Whipped Pimped Brie

Serves: 4, as a side
Time: 1 hour
Difficulty level: easy


  • 800g floury potatoes, red or white (about 4-5 large)
  • 4 tablespoons olive oil
  • 1 sprig rosemary
  • 2 teaspoons Spicecraft pimped pepper, plus more to taste
  • 1 clove garlic, crushed
  • 125g wheel of brie (or camembert works too!)


  1. Make the infused oil: place the oil in a small saucepan along with the rosemary, pimped pepper and crushed garlic. Bring to a simmer for 5 minutes. Remove from heat and allow to cool. Strain oil; through a mesh sieve to remove the larger herbs.
  2. Make the whipped brie: Slice the white rind off as closely as possible and chop into squares. In the bowl of a stand mixer with a paddle attachment, whip the brie for 4-5 minutes until fluffy and soft. For the first few minutes, it’ll look like it won’t come together but be patient! Drizzle in 2 teaspoons of the infused oil and whip a further minute.
  3. Cut the potatoes into halves or quarters (no need to peel!), depending on their size. You want them to be relatively even-sized. Place into a large saucepan and cover with cold water. Bring to a boil and cook until they are tender when stuck with a fork but not falling apart, about 15-20 minutes)
  4. Place the potatoes onto a lined baking tray and press firmly with a spatula or flat object. It doesn’t matter if they fall apart, just press back together.
  5. Drizzle the remaining oil over the potatoes and sprinkle with more pimped pepper (you can also add a sprinkle of kiwi rub if you like it a bit spicier).
  6. Bake the potatoes for about 20 minutes or until nicely golden. Serve with a dollop of the whipped brie and some sliced spring onions.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.