Ordinary mashed potato is a firm family comfort food favourite, so this extra tasty leek, Cheddar and parsley mashed potato is sure to impress! This moreish side dish is ideal for enjoying with a roast dinner or hearty stew. You could even keep any leftovers to re-heat for lunch the following day.

Ready in: 45 minutes

Serves: 6

Ingredients

600g potatoes, peeled and cut into equal chunks

2 leeks, peeled and sliced

200g Cheddar, grated

20g flat-leaf parsley leaves, finely chopped

35g butter

1 tbsp olive oil

Method

1. Boil the potatoes in a pan of water for around 20 minutes, or until very tender. Drain and allow to steam dry for 5 minutes.

2. Heat 1 tbsp oil in a lidded frying pan over a medium heat. Add the leeks, cover and allow to cook gently for 10 minutes, until softened. Be sure to stir the leeks occasionally to stop them from sticking to the pan. When cooked, turn off the heat and cover to keep warm.

3. Preheat the oven to 180C.

4. In a large bowl, mash the potatoes. Add the leeks, 125g Cheddar, 15g parsley and the butter. Season and stir until combined. Tip into an ovenproof dish and gently spread out with a fork, being careful not to press the mash into the dish too much. Scatter the remaining Cheddar over the top and bake in the preheat oven for around 15 minutes, or until golden.

5. Scatter with the remaining parsley before serving.

Ingredient of the Week: Leeks

The humble leek is part of the allium family and is a staple at our Greengrocers. Their delicious yet subtle onion flavour makes the perfect base for many casseroles, stews and more. Don’t discard the outer green leaves as these are brilliant for flavouring homemade stock. Store unwashed and untrimmed leeks in your fridge for up to two weeks.