A tasty side made even better with a dazzle of Red Leicester!
Serves 2
Ingredients:
500g Peeled and chopped good mashing spuds
75g Sparkenhoe Red
4 Spring Onions
A good knob of butter
A splosh of Milk (or cream if you’re feeling decadent)
Sea Salt and Nutmeg to season
Method:
Steam potatoes until soft
Add milk/cream, butter and most of the Red Leicester
MASH!
Taste and season to your liking.
Serve with finely sliced spring onion and rest of Red Leicester, bosh!
