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Cauliflower lightens a comforting potato mash topped with mature cheddar. Chives and a little mustard season the soft mixture, while forked ridges catch golden color in the oven.
Ingredients
- 700 g peeled floury potatoes, cubed
- 500 g cauliflower florets
- 40 g butter
- 100 ml warm milk
- 120 g grated mature cheddar, divided
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped chives
Method
- Heat the oven to 200°C / 400°F. Put potatoes in a large saucepan, cover with cold water and bring to a boil. Simmer 10 minutes, then add cauliflower and cook another 8–10 minutes until both are very tender.
- Drain thoroughly and leave in the colander for three minutes so excess steam escapes. Return vegetables to the dry warm pan, off the heat.
- Mash by hand with butter. Gradually stir in warm milk, mustard, salt and pepper. Keep a little texture from the cauliflower rather than blending into a gluey puree.
- Fold in 80 g cheddar and the chives. Spoon into a baking dish about 20 × 25 cm, level loosely and make shallow ridges across the surface with a fork.
- Scatter the remaining 40 g cheddar over the top. Bake 18–20 minutes until hot through and golden at the edges. Let stand 10 minutes before scooping into six side portions.
- Serve with a main dish of your choice prepared separately. Refrigerate leftovers within two hours for up to three days, then reheat covered until steaming hot throughout.
Drain thoroughly
Water trapped in cauliflower can make the mash loose. Let steam escape before adding milk.
Mash by hand
A food processor can make potato sticky. A simple masher keeps the texture soft.
Divide the cheese
Most melts inside the mash; the smaller final portion makes the golden top.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Scatter the remaining 40 g cheddar over the top. Bake 18–20 minutes until hot through and golden at the edges. Let stand 10 minutes before scooping into six side portions.
- How should I store leftovers?
Serve with a main dish of your choice prepared separately. Refrigerate leftovers within two hours for up to three days, then reheat covered until steaming hot throughout.
