Potatoes: good. Cheese: good.

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You cannot always take one good thing, combine it with another good thing, and end up with something better.

Orange juice and ice cream. Urgh.

Chocolate and pizza.

Chips and bread rolls. Yep, I said it. I am not on board with the chip butty.

But every now and then one good thing plus another good thing creates something even better.

Chocolate and strawberries.

Jay-Z and Linkin Park…

Potatoes and cheese. Ok, now we’re talking. I am yet to find a combination of potato and cheese that doesn’t taste amazing. Somehow the two foods are the perfect bedfellows.

Which brings us on to cheesy mash. This is a favourite in our household. We have it at least once a week, and at times have to consciously restrain ourselves from having it too often.

Whilst there are multiple variations of this that can work well, this – in my opinion – is the most tasty.

Recipe

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This is so, so simple. And so luxurious!

Serves: Two
Cooking Time: 25 mins

Ingredients:

• Three large potatoes
• A thumb’s worth of blue cheese
• Half a tub of garlic Philadelphia (or any garlic soft cheese – approx. 80g)
• A handful of grated mature cheddar
• A dash of milk
• A stock cube

Dice the potatoes (I prefer to leave the skins on – it’s your call!) and get them boiling in a pan. Throw in the stock cube and leave to boil until soft. Depending on the size of your cubes this could be anywhere from ten minutes to twenty minutes. Just make sure it’s properly cooked through.

Once cooked, drain the water and then mash the potato with a masher. Add a dash of milk, the Philadelphia, the blue cheese, and the cheddar. Stir until combined and the cheese has melted.

If you like your mash extra smooth then a hand blender is an excellent way to give this mash a creamy texture. Simply blitz it for thirty seconds. Alternatively, just stir and mash until the cheese has melted, and then serve hot.

You can always sprinkle a little more cheese on top of your cheesy mashed potato because, y’know… you can never have enough cheese!