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Leek, Parsley, and Cheddar Mash

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

Source and licence

"Leek, Parsley, and Cheddar Mash" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Leek,_Parsley,_and_Cheddar_Mash, revision 4524830), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Leek,_Parsley,_and_Cheddar_Mash&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4524830

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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. In the frying pan, cook the leeks for 10 minutes, covering with 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, butter and most of the parsley.
  6. Set aside for 5 minutes to allow the butter and cheese to melt. Stir briefly to combine. For a creamier mash, stir in the milk.
  7. Serve with the remaining parsley.