Name: Goat’s Cheese & Parsley Mash
Yield: Serves 4
Ingredients: 100 g (4 oz, ½ cup) soft goat’s cheese such as Roubiliac, sieved; 2 tablespoons chopped fresh flat-leaf parsley; Freshly grated nutmeg; Salt & freshly ground black pepper; 750 g (1 lb 10 oz) potatoes, peeled & cut into chunks; 50 g (2 oz, 4 tablespoons) softened unsalted butter; 250 ml (8 fl oz, 1 cup) milk, warmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This potato and cheese mash is particularly good served with roast or grilled chicken or lamb.

Ingredients

750 g (1 lb 10 oz) potatoes, peeled & cut into chunks
250

Method

Put the potatoes in a pan of cold salted water and bring to the boil, then simmer until tender. Drain the potatoes and, while still hot, sieve them or mash well.

Beat in the warm milk and the butter, then fold in the sieved goat’s cheese and parsley. Season with nutmeg, salt and pepper and serve immediately.