Serve up a side that's lower in fat than most mash recipes, plus has a crispy cheddar cheese topping and thyme flavour
Ingredients
- 1kg Maris Piper potato, cut into large chunks
- 4 tbsp low-fat crème fraîche
- 50g very strong cheddar, grated
- 2 tbsp wholegrain mustard
- 1 tbsp thyme leaf
Method
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Boil the potatoes in salted water for 20 mins or until tender, then drain.
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Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
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Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.