Unknown / Side
Leek, Parsley, and Cheddar Mash
Leek, parsley, and cheddar mash is a recipe adapted from page 28 of the April 2023 edition of Tesco's magazine.
Ingredients
- potatoes, Maris Piper; 1.3 lb; peeled and cut into chunks600 g
- olive oil4 tsp
- leek, large; trimmed, halved and sliced1
- cheddar cheese, 125 g; 4.4 oz; grated1 1/2 cup
- parsley, leaves; 20 g; chopped1/4 cup
- butter, 30 g; diced1/4 stick
- milk, optional3–4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.