Sign up for our cheese club for all the latest news and offers! Sign up for our cheese club for all the latest news and offers!


Harrogate Blue Mash

Harrogate Blue Mash

  • Instructions
  • Ingredients

    • 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.


    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.

    1. 900g Floury Potatoes, Desiree or Maris Piper

      100g Unsalted butter

      150g Harrogate Blue cheese

      50ml Full-fat milk

      4 Tablespoons double cream


    Sign up for the latest news