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
- Boil the potatoes in lots of salted water for 20 minutes or until they just break apart when you put a knife in them.
- (if you want a crispy top to the potatoes, heat the grill/broiler on high now)
- Drain the potatoes, add the salt, pepper and butter and mash until smooth.
- Then beat in the mustard, thyme and cheese (only half the cheese if you want a crispy top).
- 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).
- Then grill until the cheese has melted and browned.