https://www.lifestylefood.com.au/recipes/26206/three-cheese-mashed-potatoes

LifestyleFOOD.com.au

Perfect for a family, or make a smaller portion to enjoy on your own, this creamy three-cheese mash is the ideal winter comfort food.

Ingredients

  • 1 kg (2 lb 3 oz) mashing potatoes, such as russet, maris piper or coliban

  • sea salt and freshly ground black pepper

  • butter, for greasing

  • handful of breadcrumbs, made from day-old bread

  • 2 tablespoons grated parmesan

  • 1 tablespoon thyme leaves

  • 40 g (11/2 oz/¹⁄³ cup) grated cheddar (or red leicester)

  • 4 tablespoons mascarpone

  • 2 tablespoons wholegrain mustard

  • 35 g (11/4 oz/1/4 cup) grated mozzarella

Method

  • 1.

    Peel the potatoes, cut them in half and place in a large saucepan. Cover with cold water, season with a pinch of salt and bring to the boil. Cook for 15–20 minutes, or until tender when poked with the tip of a sharp knife.

  • 2.

    Meanwhile, butter a baking dish, measuring about 18 cm x 23 cm (7 inches x 9 inches), and about 6 cm (2½ inches) deep. In a bowl, mix the breadcrumbs with the parmesan, thyme and half the cheddar.

  • 3.

    Preheat the grill (broiler) to high.

  • 4.

    When the potatoes are cooked, drain well and return to the hot pan. Let them steam for a few seconds — soggy potatoes are no one’s friend.

  • 5.

    Mash the potatoes using a fork or potato masher. Mash in the mascarpone until smooth. Season with pepper — no salt — then stir in the mustard, mozzarella and remaining cheddar. Make sure the mash is very smooth and the cheese is well mixed through.

  • 6.

    Spoon the mash into the baking dish. Scatter the breadcrumb mixture over and grill (broil) for 5 minutes, or until the topping is golden brown.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2190kj
  • Fat Total 158g
  • Saturated Fat 91g
  • Protein 132g
  • Carbohydrate 58g
  • Sugar 6g
  • Sodium 3653mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe is from 'The Little Cheese Cookbook' by Laura Herring, published by Smith Street Books (RRP $29.99).

More cheese recipes:

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Posted by William362Report
The little retirement place I live at has a top cook and I am sre that he would make this. I may make it myself and show people how good it is,