Leek, parsley, and cheddar mash is a recipe adapted from page 28 of the April 2023 edition of Tesco’s magazine.
Ingredients
- 600 g (1.3 lb) Maris Piper potatoes, peeled and cut into chunks
- 4 teaspoons olive oil
- 1 large leek, trimmed, halved and sliced
- 1½ cups (125 g/4.4 oz) grated Cheddar cheese
- ¼ cup (20 g/0.71 oz) parsley leaves, chopped
- ¼ stick (30 g/1.1 oz) butter, diced
- 3–4 tablespoons milk (optional)
Procedure
- Boil the potatoes in a medium pot filled with water for 15–20 minutes until tender.
- Meanwhile, heat 3 teaspoons oil in a lidded frying pan over a low-medium heat.
- In the frying pan, cook the leeks for 10 minutes, covering with the lid, until softened.
- Drain the potatoes and leave for 5 minutes to steam-dry.
- Transfer the potatoes to a large bowl and mash them with leeks, cheese, butter and most of the parsley.
- Set aside for 5 minutes to allow the butter and cheese to melt. Stir briefly to combine. For a creamier mash, stir in the milk.
- Serve with the remaining parsley.