A good mash to serve on the side with some sausages, grillede bacon or grilled chicken. You can also make Double Cheese Mash by scooping the mash into an ovenproof dish , scattering with a good handful each of Parmesan and fine breadcrumbs, then baking in a very hot oven until the top is golden and fairly crisp. The recipe is from ” Real Food” by Nigel Slater.
Ingredients
- 750 g medium sized floury potatoes unpeeled
- 50 g butter
- 300 g Gruyere, Fontina or Gorgonzola cubed
Servings:
Instructions
- Cook the potatoes in boiling salted water until tender to the point of a knife. Drain and cool slightly then remove the skins. While the potato is still very hot mash with the butter until fluffy then add the cheese cubes and stir.
- Serve immediately so that the cheese oozes in the heat of the potatoes.
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