I’m quite dominating in the kitchen and therefore I find it quite good giving my sous-chefs little jobs to do to keep them entertained and out of my way. My boyfriend excelled on this one, so I’m allowing him to post his recipe.
Top tip: This can be made with or without the cheddar, and used as side with meat, or as the topping for a hearty cottage pie.
White, “floury” potatoes (King Edward or Maris Piper) – 6 large
Mature Cheddar Cheese – 1/2 kilo
Wholegrain Mustard – 1-2 tsp (to taste)
Milk – between 100-500mls, depending on texture required.
Butter (salted) – 50g
1. Boil a large pan of water, and meanwhile peel and cube the potatoes.
2. Boil the potatoes for at least 20 minutes, or until soft enough to poke right through with a knife. Drain the potatoes, and begin to mash with a metal potato masher.
3. Little by little, add in some milk whilst mashing. You are aiming for a good consistency, not too runny.
4. Add in the butter, and finely grated cheddar. Stir in one teaspoon of mustard.
5. Continue mashing until the cheese has melted. Taste, and add more mustard if required. Season with black pepper and salt.
Serve hot with a small knob of butter on top, with my Lamb Cutlets, or use as the topping for a cottage pie.