1.25kg red-skinned potatoes unpeeled (cut to same size)
30g of butter – optional
4 spring onions
100g cornichons or sweet pickled gherkins 175 Gruyere cheese or Puhoi Gouda – grated
Sea salt and freshly ground black pepper
Boil the potatoes in salted boiling water until tender.
Meanwhile, finely chop the spring onions on the diagonal and dice the cornichons.
Drain the potatoes and roughly crush them (still in their skins) with a potato masher. Add the butter if using.
Stir in the spring onions and cornichons, and then fold in the cheese.
Taste and season as necessary, then serve.