Cheesiest mustardy mash

I don’t know where I got my obsession with potatoes from, but I can’t stop craving them! Mashed, fried, chipped, roasted, baked… it doesn’t matter, I love them every way. Although I don’t adore them dauphinoised, I’ll still eat ’em that way! This mash recipe is excellent, and perfect with steak, or pork, or chicken. It’s a winner with everything actually. I love it with garlicky green beans too. Try grilling/broiling it with some cheese on top to add an extra depth of flavor. You have to try it…


2 lbs floury potatoes (peeled and cut in medium sized chunks)
1 cup shredded strong cheese (cheddar or similar)
2 tablespoons wholegrain or spicy brown mustard
1 tablespoon butter
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Generous pinch of salt and freshly ground black pepper


  1. Boil the potatoes in lots of salted water for 20 minutes or until they just break apart when you put a knife in them.
  2. (if you want a crispy top to the potatoes, heat the grill/broiler on high now)
  3. Drain the potatoes, add the salt, pepper and butter and mash until smooth.
  4. Then beat in the mustard, thyme and cheese (only half the cheese if you want a crispy top).
  5. Serve when piping hot, or if you want a crispy top, spoon into a heat proof serving dish  (leaving an uneven surface and sprinkle the cheese over).
  6. Then grill until the cheese has melted and browned.

cheesy mustard mash

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