Harrogate Blue Mash

THE MASH

• Peel the potatoes just before cooking, so they stay soft.
• Cut into even size chunks, and put them into a pan with cold water and a little salt, bring to the boil.
• Reduce the heat and simmer until just tender (test by inserting a sharp knife).
• Drain well in a colander and return to the pan, mash them immediately.
• Warm the milk gently. Beat the butter with a wooden spoon, then gradually mix in the warm milk followed by the cream.
• Add to the mashed potatoes and beat until fluffy and light. The mash should be buttery,creamy and velvety in texture.
• Finally, cube or crumble the cheese into 1cm cubes and gently fold into the mash.
• The golden colour of the Harrogate Blue should swirl through the potato as the cheese melts.
• Garnish with parsley and serve.

TO SERVE

This cheesy mash can be enjoyed on its own as an indulgent, warming comfort food or as part of a meal. A favourite of the Shepherds Purse team is to enjoy it as a side with rosemary crusted lamb shank or oven roast beef.