Goat’s Cheese & Parsley Mash

Preparation info
  • Serves


    • Difficulty


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.


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


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.