Cookbook:Leek, Parsley, and Cheddar Mash

Leek, Parsley, and Cheddar Mash
Category	Potato recipes
Servings	6 (side)
Time	30 minutes
Difficulty

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NUTRITION FACTS
Serving Size:	1/6 of recipe (175 g)
Servings Per Recipe:	6
Amount per serving
Calories	247
Calories from fat	135
Total Fat	15 g
Saturated Fat	8 g
Cholesterol	23 mg
Sodium	200 mg
Total Carbohydrates	17 g
Dietary Fiber	3 g
Sugars	2 g
Protein	8 g
Vitamin A	4%
Vitamin C	3%
Calcium	8%
Iron	2%

Leek, parsley, and cheddar mash is a recipe adapted from page 28 of the April 2023 edition of Tesco's magazine.

Ingredients

• 600 g (1.3 lb) Maris Piper potatoes, peeled and cut into chunks
• 4 teaspoons olive oil
• 1 large leek, trimmed, halved and sliced
• 1½ cups (125 g/4.4 oz) grated Cheddar cheese
• ¼ cup (20 g/0.71 oz) parsley leaves, chopped
• ¼ stick (30 g/1.1 oz) butter, diced
• 3–4 tablespoons milk (optional)

Procedure

1. Boil the potatoes in a medium pot filled with water for 15–20 minutes until tender.
2. Meanwhile, heat 3 teaspoons oil in a lidded frying pan over a low-medium heat.
3. Cook the leeks for 10 minutes, covering the lid, until softened.
4. Drain the potatoes and leave for 5 minutes to steam-dry.
5. Transfer the potatoes to a large bowl and mash them with leeks, cheese, most of parsley and the butter.
6. Set aside for 5 minutes for the butter and cheese to melt. Stir briefly to combine. For a creamier mash, stir in the milk.
7. Serve with the remaining parsley.