Easy Cheesy Mash is the most incredible side. It's quick and easy but so moreish and a very special dish to serve for your family or when you're entertaining. The ultimate comfort food and devastatingly moreish. Squeal.
Cheesy mash just rocks baby. It's as comfortable served alongside a couple of sausages with instant gravy as it is bathed in a fancy pants rich beef bourguignon. Michelin starred home cooking right here.
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What potatoes are best for mash?
Floury potatoes are best for mash and I can't recommend making sure you have the right type. Gloopy potatoes are not what you want to end up with. They're really nasty.
So Maris Piper or King Edwards or Desiree for the UK & Europe and Yukon Gold or Russet if you are in the US.
Reasons to make cheesy mash
- ultimate comfort food ⭐
- moreishly delicious ⭐
- versatile ⭐
- really easy ⭐
- crowd pleaser
- only a few ingredients ⭐
Ingredients
Method
- Peel potatoes and chop into about 5 cm biggish pieces. Place into a large saucepan, cover with water and boil until ready to fall apart.
- Drain using a colander and put the potatoes back into the saucepan. Let them stand for 5 minutes so that most of the steam disappears.
- Add in the butter, salt and milk.
- Mash until you can't see any more lumps of obvious potato. If you have a ricer then put the potato chunks through your ricer before adding the butter, milk and salt.
- Throw in 150 grams grated cheddar cheese.
- Put the saucepan back over a gentle heat for a minute whilst stirring constantly with a wooden spoon until the cheese melts.
- And that my potato friends is it. The most incredible easy cheesy mash. You're so welcome.
- Serve it immediately or set aside to reheat
Serving Suggestions
Here are a few ideas of what to serve it with, however let's face it, cheesy mash will be besties with just about anything you want it to be. It's the ultimate people pleaser.
- Slow Cooker Sausage Casserole
- Slow Cooker Beef Casserole
- Slow Cooker Beef Stroganoff
- Minced Beef & Onion Pie
- Chicken & Vegetable Pie
- Roast Chicken
- Slow Cooker Beef Joint
- Slow Cooker Brisket & Gravy
- Savoury Mince
Top Tips
- Using the right potatoes is key so see above for the exactly the right choice.
- Season carefully. Salt will bring out the cheesy flavour.
- Make sure your cheese is mature cheddar to get full flavour value from your cheese. Go hard or go home.
- Make sure you let your potatoes steam for five minutes after draining for full fluffiness later.
Leftovers
Cover and keep leftovers in the fridge for up to 3 days and reheat in the microwave. I don't really recommend freezing mash but I have done so before, it's just not at it's very best afterwards. Freeze in a stout plastic container for up to 6 months.
You can also reheat back in a saucepan with a splash of milk to loosen the mash. Stir constantly though.
Variations
There are some truly delicious additions possible.
- A tbsp of wholegrain mustard
- A tbsp or 2 of snipped chives
- Crispy bacon pieces
- Half a finely chopped red onion
- Chopped spring onions
- Different cheeses
- Tbsp of fresh herbs
More Easy Potato Recipes
- Dauphinoise Potatoes
- Slow Cooker Dauphinoise Potatoes
- Oven Baked Wedges
- Roasted New Potatoes
- Mexican Loaded Wedges
- Slow Cooker Mashed Potatoes
- Mashed Potatoes
- Potato Salad
Easy Cheesy Mash (UK Version)
Ingredients
- 1 kg floury potatoes
- 150 grams mature cheddar grated
- 50 greams butter
- ½ tsp salt
- 3 tbsp milk
Instructions
- Peel potatoes and chop into about 5 cm biggish pieces. Place into a large saucepan, cover with water and boil until ready to fall apart.
- Drain using a colander and put the potatoes back into the saucepan. Let them stand for 5 minutes so that most of the steam disappears.
- Add in the butter, salt and milk.
- Mash until you can't see any more lumps of obvious potato. If you have a ricer then put the potato chunks through your ricer before adding the butter, milk and salt.
- Throw in 150 grams grated cheddar cheese.
- Put the saucepan back over a gentle heat for a minute whilst stirring constantly with a wooden spoon until the cheese melts.
- And that my potato friends is it. The most incredible easy cheesy mash. You're so welcome.
Notes
- Using the right potatoes is key so see above for the exactly the right choice.
- Season carefully. Salt will bring out the cheesy flavour.
- Make sure your cheese is mature cheddar to get full flavour value from your cheese. Go hard or go home.
- Make sure you let your potatoes steam for five minutes after draining for full fluffiness later.
Nutrition
All nutritional information is approximate and intended only as a guide.
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