We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Magnificent mash with leeks and cheese
Serves: 4 (as a main)
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Magnificent mash with leeks and cheese
Serves: 4 (as a main)
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
625Kcal
Fat
32gr
Saturates
19gr
Carbs
61gr
Sugars
20gr
Fibre
7gr
Protein
21gr
Salt
1.5gr
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
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.
Chef quote
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