23 March 2011

Crumbly Cheese Mash with Leek Butter

Mashed potato is such an all round favourite I was incredibly nervous about messing with the recipe but then I thought everyone loves mash and most people love cheese so the two combined will probably be a winner. And it was - it was good enough that I ended up spooning it straight into my mouth from the bowl at the end of lunch. I thought it was going to be a lot more sickly than it was but instead it was just delicious and I've craved it ever since. I served this with my Roast Pork Belly but it's great on its own with crispy bacon on top.

Now I saw this recipe in a magazine somewhere and I wrote it down... if it's yours I'm sorry for not crediting you but WELL DONE.

Serves 6

300g floury potatoes, peeled and cut into chunks
2tbsp softened butter
1 small glove of garlic, grated
4 tbsp creme fraiche
600g Wensleydale cheese, chopped into small squares

For the leek butter:
1 leek
140g butter

1. Boil the potatoes in salted water until tender. Drain and either grate or mash. Grating's best but mashing's fine... food processing is just not ok for this.

2. Either while the potatoes are boiling or before you even start cooking your meal, split the leek length ways, trim off both ends and rinse well. Then chop really finely. I was cooking this for Sunday lunch and didn't want to be chained to my stove so I chopped these in the morning and I peeled the potatoes and left them standing in cold water too.

3. Melt the butter and ad the leek and leave this to simmer gently until tender.

4. Once they are cooked put the potatoes back in the pan and place over a very low heat. Add the butter, garlic and creme fraiche and beat with a wooden spoon.

5. Add the cheese a handful at a time and stir, preferably in a figure of eight shape. Season to taste

6. Serve topped with the leek butter.

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