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Dish of the Day: The Reluctant Vegetarian’s Triple The Cheese, Spring Onion Baked Mash

Anna Barnett

photo 4 1 Dish of the Day: The Reluctant Vegetarians Triple The Cheese, Spring Onion Baked MashWhile the weather is still making its mind up about summer there’s still time to indulge in some hearty dishes, this isn’t one to eat every day but definitely one to try out if you’re in need of some carby, cheesey goodness. This is a seriously premium side dish and the perfect accompaniment to any sausages, stews or pies.

Preparation Time – 10 minutes

Cooking Time – 25-30 minutes

Feeds -4-6

Ingredients –

5 Large Floury potatoes- Maris Piper/ Desiree

Glug of olive oil

50g of Butter

1 Large Free range egg

1 Tablespoon of sour cream

3 Spring onions – Finely sliced, using the dark green part of the onion also

150g Feta (Vegetarian)– Roughly crumbled

200g – Good quality mature cheddar  (Vegetarian)– Finely grated

70g Parmesan (Vegetarian) – Finely Grated

Sprinkle of rock salt

Fresh ground black pepper

Instructions –

Bring to the boil a large pan of salted water. Peel the potatoes and chop into quarters, add to boiling water and cook on a high heat for 12-15 minutes until soft. Drain water and drizzle over olive oil and place the lid back on the potatoes and leave to steam for a few minutes…this is the secret to super smooth lump free mash.  Add in the butter, egg and sour cream and mash until smooth and thoroughly mixed. Then add in the spring onion and a combination of all three cheeses saving a small amount of each to sprinkle over the top. Season with salt and pepper and taste, adjusts seasoning if you need to. Transfer to an ovenproof dish and sprinkle over remaining cheese and place under the grill until golden and crisp.

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