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