Glamorganshire Potatoes
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.
1 leek
120g butter
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
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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.
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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.
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Melt the butter and add the leek. Simmer gently, until tender.
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Place the pan of potatoes over a very low heat. Add the butter, garlic and crème fraîche whilst beating with a wooden spoon.
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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.
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