- 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.
- 900g Floury Potatoes, Desiree or Maris Piper
100g Unsalted butter
150g Harrogate Blue cheese
50ml Full-fat milk
4 Tablespoons double cream