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Leek, parsley and Cheddar mash recipe

Leek, parsley and Cheddar mash recipe

14 ratings

Make mash extra-special with buttery-soft leeks, Cheddar cheese and flat-leaf parsley. It's the perfect side dish to a roast or stew. See method

  • Serves 6 as a side
  • Takes 30 mins
  • 247 calories / serving
  • Vegetarian
  • Gluten-free


  • 600g Maris Piper potatoes, peeled and cut into equal chunks
  • 1 tbsp olive oil, plus 1 tsp
  • 1 large leek (about 250g), trimmed, halved lengthways and sliced
  • 125g Cheddar, grated
  • 20g fresh flat-leaf parsley, leaves picked and finely chopped
  • 35g butter, diced
  • 3-4 tbsp milk (optional)
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    8g 40%
  • Sugars

    2g 3%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 17.7g Protein 8g Fibre 2.9g


  1. Boil the potatoes in a pan of water for 15-20 mins or until very tender. Drain and leave to steam-dry for 5 mins. 
  2. Meanwhile, heat 1 tbsp oil in a lidded frying pan over a low-medium heat. Add the leek, cover and cook for 10 mins, stirring occasionally, until well softened. Lower the heat if it starts to brown. Turn off the heat and cover to keep warm. 
  3. Mash the potatoes in a large bowl. Add the leeks, cheese, 15g parsley and the butter, season to taste and stir to just combine. Rest for 5 mins for the butter and cheese to melt, then stir again very briefly to incorporate. If the potato has cooled too much to melt the cheese and butter, microwave for 30-60 secs on full power before the final stir. For a smoother, creamier mash, stir through 3-4 tbsp milk, if you like. Scatter with the remaining parsley to serve.

See more Side dish recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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