Leek, Parsley, and Cheddar Mash

Name: Leek, Parsley, and Cheddar Mash
Total time: 30 min
Yield: 6 servings
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 (20 g) parsley leaves, chopped; ¼ stick (30 g) butter, diced; 3–4 tablespoons milk (optional)

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

30 min · serves 6

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 (20 g) parsley leaves, chopped
¼ stick (30 g) butter, diced
3–4 tablespoons milk (optional)

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.

More recipes with potatoes, leek, cheddar cheese, parsley or butter

Adapted from “Leek, Parsley, and Cheddar Mash” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.