This is lovely comfort food, now that the autumn is truly here and the temperature outside is dropping. Some might say that a recipe calling for quantities of butter and cheese should come with a health warning but I’m all for eating it today and planning a salad for tomorrow. I would serve this with crispy, streaky bacon.
800g potatoes suitable for mashing
2 tbsp softened unsalted butter
1 clove of garlic, finely chopped
2 tbsp crème fraîche
600g Caerphilly cheese, chopped into small squares
Boil the potatoes in salted water until tender. Mash with a potato ricer if you have one. If not, a handheld masher is fine. Put the potatoes back in the pan.
While the potatoes are boiling, split the leek lengthways and trim any tough green leaf tips. Cut it up roughly then wash, drain and chop finely.
Melt the butter and add the leek. Simmer gently, until tender.
Place the pan of potatoes over a very low heat. Add the butter, garlic and crème fraîche whilst beating with a wooden spoon.
Add the cheese a handful at a time and stir. Once all the cheese is incorporated, serve immediately with the leek butter ladled over the top.