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. Β 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. π
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). π
Cheese and Onion Mashed Potatoes (a.k.a. the Best Mash)!
Prep time
Cook time
Total time
Very creamy, buttery and cheesy mashed potatoes with added spring onions. Quite possibly my favourite way to make mash, ever! π
Author: Kimi
Recipe type: Sides
Cuisine: British
Serves: 2 servings (multiply as needed)
Ingredients
- 250-300g potatoes
- 25g butter
- 40g extra mature cheddar
- 2-3 spring onions
- Salt (to taste)
- Milk (just a splash / to taste)
Notes
This is a small recipe that yields only 2 servings so multiply it as needed.
Directions
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).Β Then drain them in a colander.
Β
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.
Kimi x
