Ah, the humble potato. A staple in any Englishman’s (or woman’s) diet, it can be deceptive in its deliciousness. It has the strength of character to be cooked (manipulated, or abused) in a multitude of ways, and gets on well with most other ingredients. Indeed, mashed potatoes are at their best when enhanced in some way or another. Pesto, chopped chilli, basil and mint, and wasabi are all simple additions that can bring a bowl of mash to life. This recipe focusses on cheese, glorious cheese.
Ingredients (serves 2 as a side)
Cheddar cheese (grated; to taste)
Milk (half a cup or more)
Butter (to taste)
Salt (to taste)
Black pepper (to taste)
1. Peel and cut the potatoes into medium-size chunks. Boil until they break in half when you stab them with a chopstick. Grate the cheddar whilst waiting, or slowly open your pre-grated pack if lazy… or wise!
2. Drain the water from the potatoes, and add about half a cup of milk and a decent sized knob of butter. Mash until there are no (large) lumps left. Incrementally add more milk and butter until the potatoes are of the desired consistency and ‘base-taste’ (i.e. the taste of the basic mash, sans any extra flavouring).
3. Slowly stir in the additional ingredients – including the cheese – adjusting for taste and even application throughout. Serve. Goes especially well with homemade baked beans!