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Harrogate Blue Mash

Harrogate Blue Mash

Harrogate Blue Mash

Serves 4-6
PREPARATION TIME: 8 mins Cook Time 12mins
You'll never want mash any other way again

RECIPE SPECIALLY PREPARED BY
Judy Bell

You'll never want mash any other way again
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Availability: In stock

£30.00

INGREDIENTS

900g Floury Potatoes, Desiree or Maris Piper

100g Unsalted butter

150g Harrogate Blue cheese

50ml Full-fat milk

4 Tablespoons double cream

COOKING INSTRUCTIONS

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 cheesey 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.

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