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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Leek, Parsley, and Cheddar Mash

Serves 6 · 30 minutes

Leek, parsley, and cheddar mash is a recipe adapted from page 28 of the April 2023 edition of Tesco's magazine.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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 () parsley leaves, chopped
  • ¼ stick () butter, diced
  • 3–4 tablespoons milk (optional)

Method

  1. Boil the potatoes in a medium pot filled with water for 15–20 minutes until tender.
  2. Meanwhile, heat 3 teaspoons oil in a lidded frying pan over a low-medium heat.
  3. In the frying pan, cook the leeks for 10 minutes, covering with the lid, until softened.
  4. Drain the potatoes and leave for 5 minutes to steam-dry.
  5. Transfer the potatoes to a large bowl and mash them with leeks, cheese, butter and most of the parsley.
  6. 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.
  7. Serve with the remaining parsley.