Leek, Parsley, and Cheddar Mash
Leek, parsley and Cheddar mash is a simple British side that turns plain boiled potatoes into something with real savor. The leeks are softened slowly under a lid, so they turn sweet and silky rather than sharp. Letting the potatoes steam-dry before mashing keeps the texture fluffy, and the Cheddar melts in from residual heat. Maris Piper potatoes suit it well, and a splash of milk is there if you want it looser.
Instructions
Peel the potatoes and cut them into chunks. Put them in a medium pot of water and boil for 15 to 20 minutes, until a knife slides in easily.
While the potatoes cook, trim the leek, halve it and slice it. Heat 3 teaspoons of the olive oil in a frying pan with a lid over low to medium heat.
Add the leek, cover the pan and cook for 10 minutes, until soft.
Drain the potatoes and leave them in the colander for 5 minutes so the steam can escape and they dry out.
Tip the potatoes into a large bowl. Add the leeks, Cheddar, most of the chopped parsley and the diced butter, then mash everything together.
Leave the bowl to sit for 5 minutes so the butter and cheese melt, then stir briefly to combine. For a creamier mash, stir in the milk.
Serve topped with the remaining parsley.
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