Ingredients:
Two pounds of potatoes, peeled and finely chopped (Yukon Gold or Russet).

3/4 cup of thick cream

1/2 cup of full-fat milk

Two tumblers of shredded cheddar cheese

1-tablespoon grated Parmesan

Three cubes of butter soup

three spears, speared

3/4 cup of muesli with coffee

Perceived salt and pepper

For the garnish, fresh rosemary.

Instructions:

Continued on the next page

Bring the four to a boil.

Preheat your oven to 375°F, or 190°C.

Get the potatoes ready:

Read more on next page

Ingredients:
Two pounds of potatoes, peeled and finely chopped (Yukon Gold or Russet).

3/4 cup of thick cream

1/2 cup of full-fat milk

Two tumblers of shredded cheddar cheese

1-tablespoon grated Parmesan

Three cubes of butter soup

three spears, speared

3/4 cup of muesli with coffee

Perceived salt and pepper

For the garnish, fresh rosemary.

Instructions:

Continued on the next page

Bring the four to a boil.

Preheat your oven to 375°F, or 190°C.

Get the potatoes ready:

Read more on next page