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Ultimate Cheesy Mash

My ultimate cheesy mash is a great match for so many dishes.

Fantastic for a dinner party too, as you can make it up to the point of putting the mashed potato in a dish, then just cover in cling film till you're ready to cook.

Ulitmate Cheesy Mash

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Cheesy Mashed Potatoes

When you are ready, simply remove the cling film and fluff it up with a fork. It will now be ready to go in the oven when you need it to!

There isn't really a recipe for this, just start by making as little or as much mashed potato as you fancy.

The Secret to Creamy Mashed Potatoes

Never have lumpy mash again; be getting yourself a Potato Ricer, seriously, you'll wonder how you lived without one.

The best potatoes to make mash is to use a floury potato such as Maris Piper, King Edward, Desiree or Estima.

Waxy potatoes, like new potatoes, have a smooth, dense flesh that holds its shape well when cooked. They work well in salads or simply boiled.

Waxy varieties include Charlotte, Maris Peer, and Jersey Royals.

What can I Serve with Cheesy Mashed Potatoes?

Cheesy mash is delicious even on its own! But sausage casserole, pan-fried chicken, meatballs in tomato sauce are all good.

Cheesy Mash Recipe

Yield: Any amount
Author: Jan Bennett
Ultimate Cheesy Mash

Ultimate Cheesy Mash

The best creamy cheesy mashed potatoes!
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min


  • Maris Piper potatoes boiled in salted water until done - enough to serve however many people you need to.
  • Splash of whole milk
  • Butter
  • Black pepper
  • 1 egg - yolk only
  • a sprig of thyme - leaves only 
  • Extra mature Cheddar cheese - grated
  • Parmesan cheese - grated


Preheat your oven to 200C/400F/ or Gas 6
  1. Mash the boiled potatoes with a good splash of whole milk (not semi-skimmed) and a good amount of butter; yes most definitely butter, and not margarine.
  2. I always add salt to the cooking water so I only add freshly ground black pepper to season.
  3. Add more milk or butter till you get it how you want - you don't want sloppy potato though so go careful with the milk - add a little at a time.
  4. Mash with a potato masher but for best results use a potato ricer.
  5. Add the egg yolk and thyme leaves. Stir through and now you should have nicely seasoned creamy mash.
  6. Grate as much extra matured cheddar cheese as you want (you want a good handful) and stir it into the mash.
  7. Put the lot into an ovenproof dish and sprinkle the top with freshly grated parmesan - again a good handful.
  8. Put the dish into your preheated oven for about 20-25 minutes, or until the top has gone nice and crispy and golden brown.
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  1. The ulitmate comfort food. Ever tried cooking the potatoes in milk instead of water? Also when you're roasting save the roasting juices on the tray. When that is cold (in the fridge) you can scrape of the fat and use the meat juices below - stir in the mash to give it a flavour kick - chicken juices are the best for this! Maybe not for vegetarians though..... but the oil you save from sun dried tomatoes and marinated artichokes is great stirred into mash too.

  2. Oh you are making me starving Jan! This brings back childhood memories. My mum used to layer the mash and the grated cheese, with more cheese on top, it was delicious! Oh, I want some right now, this minute. My mouth is watering just thinking about it!

  3. This is a good "make-ahead" side dish for a dinner instead of mashed potatoes and they are tastier and cheesier!


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