Blue Cheese Mashed Potatoes

• 1kg potatoes (medium sized)

• Knob of butter

• Milk & or cream

• Blue cheese (to taste)

• Salt & pepper to taste

Method:

• Peel the potatoes & cut into 1 inch chunks.

• Place potatoes in a pan with salted water (just enough to cover the potatoes). The potatoes should be placed in cold water. Cook until tender but not falling apart. This should take 15-20 minutes. Note: I don't let the water boil vigorously as it can make the potatoes fall apart more easily, resulting in more water being absorbed which affects flavour. Just a gentle boil will do.

• Drain the  potatoes  immediately & then return to the pan & place back on the stove at a low heat to remove any excess water.

• Mash potato until smooth, add butter & milk (this can be added cold or warmed up prior to adding). Season to taste.

• Add crumbed blue cheese & gently fold in.

Mashed potato tips:

• Some people swear that whisking outside makes for fluffier potatoes. I haven't tried this myself.

• A couple of pinches of baking powder can also help make potatoes extra fluffy.

Notes:

• Choosing the right potato to use is important. A floury type is the best. Some varieties suitable for mashed potato include; Desiree, King Edward, Russet, Kerr's Pink, Romano & Yukon Gold.

• Herbs & spices can also be added to your mash. Two popular ones are rosemary & nutmeg. The rosemary can be stirred in with the butter & nutmeg sprinkled over the top just prior to serving.

Other optional extras to add to mashed potato:

• Grated cheddar cheese.

• Horseradish sauce.

• Basil leaves.

• Parsley.

• Dijon or wholegrain mustard.

• Chives.