Magnificent mash with leeks and cheese recipe

Magnificent mash with leeks and cheese

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Thane Prince

Serves 4 (as a main) | prep 15 mins | total time 1 hr 15 mins

Ingredients

900g Desiree potatoes, peeled
½ tsp salt
2 medium leeks, finely sliced
50g butter, plus extra for greasing
300ml whole milk
100g full-fat cream cheese
2 large eggs, beaten
2 tbsp chopped fresh tarragon or 1 tsp dried tarragon
½ tsp freshly grated nutmeg
75g raisins
100g Gruyère cheese (or vegetarian hard cheese), grated

Step by step

Get ahead

Prepare up to the end of step 4 up to 1 day before; cover and chill once cooled. Cook for an extra 10 minutes from chilled, until piping hot.

Cut the potatoes into approximately 3cm chunks. Put in a saucepan; cover with cold water. Add the salt and bring to the boil. Cook until tender (about 15-20 minutes from boiling) then drain and mash well. If you have a ricer this is a good time to use it – the fewer lumps the better.
Meanwhile, using a lidded pan over a medium heat, cook the sliced leeks in the butter until they are soft and sweet, about 10 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
Gradually incorporate the milk into the mashed potato then add the cream cheese, beaten eggs, buttery leeks, tarragon, nutmeg, raisins and half the Gruyère. Mix well; season.
Grease a 2-litre ovenproof dish (ours was about 17 x 26cm base measurement) with butter and pour the mixture into the dish. Scatter with the rest of the Gruyère.
Bake for 35-40 minutes until piping hot and well browned. Let it cool for a few minutes before serving.

Mashed potato is usually served as a side, but this dish from the Swiss Alps is so rich, it deserves to be the star of the show. Our recipe matches buttery leeks and cheese with sweetness from raisins. I use Desiree potatoes as they make a smooth mash. Pair with a mixed salad or a green vegetable

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