Ingredients:

• Potato, cubed
• Spring onion, finely chopped
• Extra mature white cheddar, grated
• Pepper, paprika, garlic granules
• Milk

Method:

1. Boil the potatoes in lightly salted water until you can move a knife through them easily
2. Drain and return to the pan
3. Start mashing and add in a dash of milk and repeat until the texture smooths out
4. Add in the seasoning and a dash more milk for extra creaminess
5. Add in the spring onions and cheese and mix it all together well before serving

Eating And Storage Tips

As somebody that cooks for one, I find mashed potato can be a bit of a hassle. So, whenever I make it, I usually make more than one serving so I can transform it to something else the following day. In fact that’s what I did with this batch!

You can add other things into the mashed potato too. Some carrot whilst boiling, some sweetcorn, additional herbs and spices or other types of dairy instead of just milk. I kept this simple because of intending to use the rest the following day.

This can very easily be put into a fridge friendly container for a couple of days. You might want to add a little more milk or butter into it if you are reheating it to eat as mashed potato still. In fact I find myself adding a little more to it even when putting it onto a cottage pie or similar. If I am making it into a potato cake though I usually just add more cheese or a bit of an egg for binding.