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Recipes

Harrogate Blue Mash

Harrogate Blue Mash

  • Instructions
  • Ingredients
  • 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.

    1. 900g Floury Potatoes, Desiree or Maris Piper

      100g Unsalted butter

      150g Harrogate Blue cheese

      50ml Full-fat milk

      4 Tablespoons double cream

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