This bake makes a great addition to the Sunday roast. Roast chicken loves mashed potatoes and with some iron boosting spinach and stringy melted cheese it’s all you need to make the family happy. We’ve chosen to use a mild cheese but if you’ve got an older crowd to please, try adding some extra strong cheddar or even some crumbled stilton. With so many varieties of potatoes, it’s good to know which ones work best for different recipes; try Maris Piper and Desiree varieties for the best mash.
- 1kg potatoes
- 25g butter
- 50ml milk
- Salt and freshly cracked black pepper
- 100g baby spinach leaves, washed
- 150g cheddar, grated
Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Peel and half the potatoes and boil until tender. Drain and return to the pan. Add the butter, milk and seasoning and mash until smooth.
Stir through the spinach leaves then transfer the mash to an oven proof dish and spread to the edges. Top with the cheese and bake for 20mins or until the cheese is bubbling and golden.
If you don’t have any spinach, try kale or spring greens instead.