From England With Love


There’re a lot of good things that came out of my trip to England a few years ago. One of those things, thankfully, was the recipe for cheesy mash. Before I left, I can’t believe that I never actually thought about mixing cheese and potatoes together. Like, was I dumb?

Anyways, to actually continue with posting some of my favorite recipes, I thought I’d add this one to the collection I have going on this blog. Again, I don’t necessarily use exact measurements, and I apologize if that trips you up a little. I just sorta get a feel for things, you know? So hey, let’s roll with it.

Cheesy Mash


  • Potatoes
  • A heck ton of cheese
  • Butter
  • 1 egg
  • Milk or Cream
  • Salt and Pepper
  • Garlic


  1. Cut your potatoes into small pieces (peeling away the skin first), and put them all in a boiling pot of water. It shouldn’t take them too long to soften – maybe ten to fifteen minutes, depending on how large you made the pieces. You’ll know they’re ready when you can squash the potato easily with a fork.
  2. Mash up the potatoes. The trick is to be quick – you’re going to want to get the cheese to melt properly, so the more they cool down, the harder that’s going to be.
  3. Add your grated cheese. You can use as much or as little as you would like, but I usually find the sharper the better. After all, the point is to have a really distinctive and bold cheese flavor, so add enough into the mix until you’re satisfied.
  4. Add a touch of cream, butter, and the egg. This is to make your potatoes extra creamy, and after they come out of the oven, they’ll be nice and fluffy. You don’t want to use so much that you’ve made everything watery, but enough that you’ve got a good fluff going there.
  5. Add salt and pepper, and anything else you may want in there. Often times, I’ll put multiple kinds of cheese in, and garlic’s always good.
  6. Spread your potatoes into a baking pan, setting the oven onto 350 degrees. You’ll want to use your fork to create ridges and different patterns on the top of the dish. Not sure why – nor were the folks who taught me this recipe – but apparently it’s mandatory.
  7. Once you’re satisfied in your designs, sprinkle extra cheese on top. Makes it nice and crispy. I also put a pit of dried garlic flakes and green onions on there, but it’s up to you.
  8. It usually takes a fair amount of time to bake. I’ll take it out when the cheese on top is starting to look at bit crispy. Don’t leave it in too long, however, or the potatoes will end up drying out.



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