Molshoop (Savoury Potato Mounds)
Molshoop
Molshoop is one of those dishes that always felt a bit "fancy" even though it came straight from a humble South African kitchen. Little mounds of seasoned mash, shaped by hand and baked until the edges turn golden — the kind of thing your mum made when she wanted supper to look special without any fuss. They remind you of enamel trays, Sunday roasts, and that proud moment when the dish came out of the oven looking like something from a church cookbook.
Ingredients
- 4 large potatoes, cooked and drained
- Knob of butter
- 0.5 tsp baking powder
- Salt
- 1 cup cream
- 0.5 cup grated mature cheese
Method
- Preheat the oven to 180°C.
- Mash the cooked potatoes well; add butter, baking powder, salt and a little cream and beat until smooth.
- Grease an ovenproof dish.
- Using an ice-cream scoop, place mounds of the potato mixture into the dish.
- Pour the remaining cream over the mounds and sprinkle with grated cheese.
- Bake for about 25 minutes until heated through and golden on top.