Today I thought I’d share just a simple everyday recipe we’ve been enjoying lately. Quite possibly the best way to make mash ever; with extra mature cheddar and spring onions. Basically like the potato scones I posted recently, but without the flour.
Here we had these with a drizzle of avocado oil, gluten free sausages (from Lidl) and peas. 🙂
Btw feel free to use any cheese you want. I tend to use extra mature cheddar most of the time, but I bet it would be great with Gouda, edam, gruyère, emmental, etc.
As a bonus, adding cheese also gives mash a little boost of nutrition. Including some calcium, B12 and vitamin A (retinol). 🙂
- 250-300g potatoes
- 25g butter
- 40g extra mature cheddar
- 2-3 spring onions
- Salt (to taste)
- Milk (just a splash / to taste)
COOK THE POTATOES:
- Peel and dice the potatoes (the smaller they are, the quicker they’ll cook).
- Boil in a saucepan, with a generous dash of salt, until the potatoes are fully cooked and quite soft (about 10 minutes). Then drain them in a colander.
MAKE THE MASH:
- Meanwhile, chop the spring onions very finely and grate the cheese.
- Transfer the cooked potatoes, still very hot, into a large bowl along with the butter and mash until smooth and lump free.
- Stir in the spring onion and cheese as well as a good dash salt (to taste) and mix well.
- Then finally, add a splash of milk. Just enough to make the mash a little creamier.