Death by Dairy Mash
Most people in their twenties go out on a Saturday night. I stay in and make potatoes… but not just any potatoes though, only the cheesiest mashed potato in existence. 💀 DEATH BY DAIRY MASH 💀If you’re into super creamy potatoes with all the cheese, make this immediately.
So, what makes this dish eligible for the title of the cheesiest mash ever? Well, it’s got cheddar, double Gloucester, mozzarella and even a cheeky bit of sour cream. If that doesn’t scream death by dairy, I don’t know what does. I’m not even opposed to adding in more cheese tbh. If you’ve got some red Leicester going spare or maybe a slice of emmental in the fridge, whack it all in! I also like to finish the dish off with a sprinkling of chives to deceptively convince myself that it must be slightly healthy if there’s something green on it.
To make this mashed potato truly heavenly, you firstly need to master the art of mash. Yes, I’ve done extensive research and I’m very passionate about it. We all deserve amazing potatoes so I will be sharing my ‘mashterclass’ over on my YouTube channel very soon detailing all the tips and tricks to ensure you never serve lumpy, bland mash ever again.
Want to know my top tip? Use a sieve (or a ricer if you have one). Your standard potato masher just isn’t it. By pushing your cooked potato through a sieve using a spatula, alongside the butter, you get a consistently smooth mash every single time. And don’t forget to steam dry your potatoes! This allows the potatoes to get extra fluffy.
Ingredients
- 2-3 maris piper potatoes, peeled and cut into 1cm thick slices
- 80g cheddar cheese, grated
- 80g double Gloucester, grated
- 1 ball of mozzarella, grated
- 2 tbsp butter
- 3 tbsp sour cream
- Salt and pepper to season
- Chives to garnish
Method
- Add your spuds to a pan of cold salted water and bring to the boil. They are ready when they are falling off the tip of a knife.
- Drain your spuds and steam dry by leaving them in the sieve or colander (whatever utensil they were drained in) over the pan they were boiled in with a tea towel covering the top. This helps them dry out and get fluffier. Leave for 5-10 minutes.
- Push the tatties through a sieve or potato ricer with the butter. You can use a potato ricer if you have one.
- Stir in half the cheese, all the sour cream and season according to taste.
- Then top with the remaining cheese so you can get that lovely baked cheesy layer on top! You can adjust the amount of cheese if needed.
- Place in an oven proof dish and bake at 180°C Fan/400°F/Gas Mark 6 for 20-25 minutes until golden and oozing.
- Sprinkle over chives and voila!! Enjoy!