Caramelised Onion & XXXtra Mature Cheddar Mash
I love a classic mash but there’s something naughty about an XXXtra cheesy, oniony mash and it really compliments a good sausage. This recipe is a great way to zhuzh up a midweek dinner and get you out of that cooking rut, plus it’s super speedy and super easy.
Serve up on a chilly day with your fave bangers (or veggie sausages), a dollop of thick onion gravy and a few seasonal greens. Top tier comfort food. You can even slap on a layer of extra cheese and place into the oven to get all melty and oozy if you really want because is there such a thing as too much cheese? No, there isn’t.
If you’re a mash lover, you need to try out my Honey Mustard Glazed Mash and Death by Dairy Mash. I will also be sharing my MASHterclass guide to the perfect mashed potato over on my YouTube channel soon which will feature all the tips and tricks you need for the perfect spuds every time. Including everything from best potato variety to use and which how to avoid lumpy or watery mash.
Ingredients
- 3-5 maris piper potatoes
- 1 onion
- 1 tsp olive oil
- Splash of water
- 1 tsp sugar
- 1 tsp vinegar
- 100g butter
- 120ml double cream
- Plenty of salt to season
- Twist of black pepper
- As much extra mature cheddar as you like
Method
- Slice your onions thinly and start to fry off in a frying pan on a medium heat with olive oil.
- Peel and cut your potatoes into 1cm rounds. Having the same surface area means they will cook evenly.
- Put the potatoes in a saucepan and just cover with cold water, add 1 tbsp of salt and place on the hob to boil.
- Keep an eye on your onions as you want them to caramelise not burn, add a splash of water, the sugar and the vinegar then leave them to continue cooking.
- Once your potatoes are falling off the end of a knife when poked, drain the water off and leave them in the sieve or colander in the pan with a tea towel over them. This will let them steam and dry so as you don’t get watery mash.
- Put your cream and butter on to heat through, season with salt and pepper.
- Once dried out a little, tip the potatoes back into the pan and start mashing (if you have a potato ricer use that, I use a sieve to prevent any lumps).
- Add the cream and butter mixture to the potatoes and mash until smooth and creamy.
- Then, mix in your caramelised onions and as much or as little grated extra mature cheddar as you like. VOILA! Extra delicious mashed potatoes! P.s. I always add extra cheese.