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Leek, Parsley, and Cheddar Mash

Leek, Parsley, and Cheddar Mash — a potato recipe, 7 ingredients, about 30 min.

Serves 6 · 30 min · Potato

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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) parsley leaves, chopped
  • ¼ stick (30 g) butter, diced
  • 3–4 tablespoons milk (optional)
Make it lactose-friendly
  • 1½ cups (125 g/4.4 oz) grated Cheddar cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • ¼ stick (30 g) butter, diced → plant butter, ghee (mostly lactose-free), or olive oil
  • 3–4 tablespoons milk (optional) → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0