Description
This Creamy and Oh-So Cheesy Mashed Potato recipe is one I whip up when I’m wanting to switch things up a bit on roast night. Because let’s face facts, anything potatoes AND cheese is always a good idea, isn’t it?!
Ingredients
Scale
- 1kg Potatoes
- water
- 125g unsalted butter
- 140g vintage cheddar cheese, finely grated
- 20g Parmesan cheese, finely grated
- 30g Swiss Gruyere cheese, finely grated
- 1/4c cream
- 1/3c full cream milk
- sea salt flakes & freshly cracked pepper
Instructions
- Cut all the potatoes into roughly the same size. (I normally aim for a 4cm square rough chop.) In a large pot, place the potatoes and enough cold water to cover them. Pop on the stove and bring to a boil. Continue to boil until potatoes are fork tender, and cooked through. Usually around 30-40 minutes.
- While the potatoes are boiling, warm the milk in a small saucepan til hot, but not boiling. Pop it aside.
- Remove the cooked potatoes from the stove and drain of water. Mash the potatoes and add the butter. Stir it through till melted and incorporate it into the potato along with the hot milk. Stir until the potato has absorbed the milk.
- Add the grated cheeses to the potato mixture. Give it a stir to let the cheeses melt. Season with salt and freshly ground black pepper to your taste.
Notes
I boil my potatoes for mashed potatoes in my 24cm enamel cast iron Dutch oven.
Keep any leftover cheesy mash in an airtight container for up to three days. To reheat, pop it in the microwave and warm in 30-second bursts. Feel free to add a little milk if the mash needs it.
To use a masher in enamel cast iron, make sure that it is made of nylon, and not metal, which will damage your pot.
Nutrition
- Serving Size:
- Calories: 315
- Sugar: 2.2 g
- Sodium: 501.4 mg
- Fat: 22.2 g
- Carbohydrates: 21.1 g
- Protein: 8.8 g
- Cholesterol: 62.1 mg