Cookbook:Leek, Parsley, and Cheddar Mash
| Leek, Parsley, and Cheddar Mash | |
|---|---|
| Category | Potato recipes |
| Servings | 6 (side) |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| 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.[1]
Ingredients
[edit | edit source]- 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
[edit | edit source]- Boil the potatoes in a medium pot filled with water for 15–20 minutes until tender.
- Meanwhile, heat 3 teaspoons oil in a lidded frying pan over a low-medium heat.
- Cook the leeks for 10 minutes, covering the lid, until softened.
- Drain the potatoes and leave for 5 minutes to steam-dry.
- Transfer the potatoes to a large bowl and mash them with leeks, cheese, most of parsley and the butter.
- Set aside for 5 minutes for the butter and cheese to melt. Stir briefly to combine. For a creamier mash, stir in the milk.
- Serve with the remaining parsley.
References
[edit | edit source]- ↑ "Leek, Parsley And Cheddar Mash Recipe | Side Dish Recipes". Tesco Real Food. Retrieved 2023-04-22.