Cheesy mustard mash
Serve up a side that's lower in fat than most mash recipes, plus has a crispy cheddar cheese topping and thyme flavour
- Prep: 10 mins
Cook: 25 mins
- Serves 4
- Easy
Ingredients
- 1kg Maris Piper potatoes, cut into large chunks
- 4 tbsp low-fat crème fraîche
- 50g very strong cheddar, grated
- 2 tbsp wholegrain mustard
- 1 tbsp thyme leaf
Method
-
Boil the potatoes in salted water
for 20 mins or until tender, then drain.
-
Heat the grill to high. Mash the
potatoes until smooth, then beat in
the crème fraîche and half the cheese.
Season to taste, then spoon the hot
mash into a medium baking dish and
smooth the top.
-
Mix together the rest of the cheese, the
mustard and thyme leaves. Spread over
the mash with a spatula or the back of a
spoon. Grill until the cheese is melting
and golden, then serve with the beef.
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