The original name of the dish is Brennende Kjærlighet/Brænnende kærlighed, and it is originally a Danish dish. However, the Norwegian adaption on Matprat.no, looked a bit more intriguing in terms of flavor profile. Also, there was cheese involved in the mashed potatoes, which gave them a really nice flavor.
My bacon didn’t end up as crispy as I would have wanted it to, but it was still delicious.
About 1 kg potatoes (helps if they’re the mushy kind)
1 litre vegetable stock
50 g leek
3 dl low-fat milk
2 tbsp margarine/butter
½ ts salt
¼ ts pepper
100 g shredded cheese – (if you want extra flavor, have a slightly stronger cheese)
200 g bacon
300 g fresh mushrooms, chopped
4 tbsp finely chopped chives
1. Peel and chop up the potatoes. Bring the vegetable stock to a boil in a 3.5 litre pot (don’t add salt), and add the potatoes and leeks to it. Boil until the potatoes are tender. (Depending on the sort of potatoes, it can take anywhere from 15 minutes to 30.
2. While the potatoes are boiling, cut the bacon, and mushroom into slices. Fry them in a pan.
3. Pour out the liquid, and mash the potatoes. Put the pot back
4. Add the milk, butter and spices to the potato-mash. Stir while bringing to a boil.
5. Add the shredded cheese to the potatoes, and stir.
6. Put the mashed potatoes into a serving dish. Add the bacon/mushrooms on top of the mash. Sprinkle the chives on top of that.
I ended up with a bit of leftovers with the mashed potatoes, which was nice in itself as they’re some of the best mashed potatoes I’ve had.
Translated and modified from Matprat.no