While we all have our preferences on how we like potatoes to be cooked, there’s always a creative method just waiting to uproot your potato routine. And food creators Ali Stoner did just that when she showed off her Scottish roots by way of a traditional potato dish called rumbledethumps. She shared the recipe back in December, and we bookmarked it for later because we can never have enough potato recipe inspiration.
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How to Make Rumbledethumps
First, peel and chop your potatoes into equal pieces, then add to a pan with salted cold water. Bring the water to a boil and cook until the potatoes soften, then drain and get to mashing. Add heavy cream and beat with a wooden spoon until just incorporated. Season with salt and pepper to taste.
Now for the fun part. Add the softened veggies to the mashed potato mixture and then “rumbledethump” it all together. Add Dijon mustard, chopped chives and more cream before seasoning with salt and pepper as needed. Set aside while you make the topping.
Transfer the potato mixture to an oven-safe baking dish and Sprinkle the topping evenly over the potatoes. Bake at 350° for 40 minutes or until the top is beautifully golden and crunchy. Serve warm with chicken, lamb, or corned beef. If you have vegetarians at the table, this also makes a hearty meatless main dish.
Related: The Classic Comfort Dish That Martha Stewart Calls Her ‘Favorite Food’
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