Creamy comfort potatoes and russians

Preparation: 10 min I Cooking: 20 min I Serves: 4
Preparation: 10 min I Cooking: 20 min I Serves: 4

This velvety smooth and creamy pot of potatoes and Russians is delicious comfort served on a plate.


Eskort Smoked Russians

1kg baby potatoes

olive oil for cooking

5ml (1t) white pepper


2 onions, chopped

1 garlic clove, chopped

250ml (1c) spring onions, chopped

45ml (3T) flour

500ml (2c) cream

250ml (1c) milk

250ml (1c) white cheese, grated


  • Preheat the oven to 200°C.
  • Slice the potatoes in half and place on a baking sheet. Drizzle with olive oil and season with white pepper and salt.
  • Bake the potatoes for 15 minutes or until cooked and crispy.
  • In a large saucepan over moderate heat, fry the onions, garlic and spring onions until glossy.
  • Thinly slice the Russians and add to the saucepan. Mix through and fry for 5 minutes.
  • Add the flour and stir through.
  • Add the cream and milk, stir until the sauce is smooth then lower the heat.
  • Add the crispy potatoes to the sauce then transfer the mixture to a baking dish.
  • Sprinkle the cheese on top and bake for 5 minutes.
  • Serve with the chilli oil and more spring onions.

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