Cheesy mustard mash
- Jane Hornby
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.8 out of 5.15 ratingsRate
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Serve up a side that's lower in fat than most mash recipes, plus has a crispy cheddar cheese topping and thyme flavour
Freezable
Healthy
Vegetarian
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A star rating of 4.3 out of 5.7 ratings
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A star rating of 4.5 out of 5.210 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1kg Maris Piper potato
cut into large chunks
-
4 tbsp low-fat crème fraîche
-
50g very strong cheddar
grated
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2 tbsp wholegrain mustard
-
1 tbsp thyme leaf
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Nutrition: per serving
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kcal275
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fat8g
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saturates4g
-
carbs41g
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sugars2g
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fibre5g
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protein9g
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salt0.6g
low
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Method
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step 1
Boil the potatoes in salted water for 20 mins or until tender, then drain.
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step 2
Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
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step 3
Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.
Recipe from Good Food magazine, February 2013
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A star rating of 4.8 out of 5.15 ratings
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