CREAMY-CHEESY MASHED POTATOES
4 Medium potatoes such as Maris Piper, peeled
2 Tablespoons Cream Cheese
2 Tablespoons Butter
1 Cup grated cheese of your choice. I used half mozzerella and half parmesan
2-3 Tablespoons milk
Salt and Pepper to taste
1/4 Teaspoon Finely chopped rosemary (optional)
1. Peel and quarter potatoes
2. Place in a pan. Cover with water and over a high heat, bring to a boil. Once boiling, reduce heat to low and allow to simmer until potatoes are falling apart. This should take around 30 minutes.
Drain potatoes in a collander and return to the pan.
4. Using a potato masher, begin by mashing the potatoes then add the butter, milk and cream cheese. Continue to mash until smooth and there are no lumps.
5. Add the grated cheese and stir in using a wooden spoon or the masher. Cmbine well. Taste and add some ground black pepper and salt if required. ** If your cheese is particularly salty, you may not need to add any salt.
Serve immediately, or if making ahead, place in a suitable bowl, and just before you plan to serve, add a couple of tablespoons of milk to the mash, microwave for 2-3 minutes then stir mash to incorporate the milk whilst it's piping hot.
1 kg of Oxtail( Choose a packet that does not have too much fat around the meat)
2 Big onions roughly chopped
2 Tomatoes cut into quarters( or 2 tablespoons tomato paste)
3 medium potatoes peeled and cut into quarters
2–3 medium carrots cut into chunks
350 ml of beef stock
Coarse sea salt
1 tablespoon brown sugar
2 teaspoon fine black pepper
1 tablespoon dried Origanum
3 cloves of garlic roughly diced
2 bay leaves
1/4 teaspoon nutmeg
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