My Secret 3 Cheese Mash recipe REVEALED

Ingredients

• 2 pounds Potatoes (Yukon Gold or Russet, peeled and diced into 1‑inch cubes)
• 150 grams Sharp Cheddar Cheese (cut into small dice for quick melting)
• 50 grams Pecorino Romano (generously grated)
• 100 grams Soft Goat Cheese (crumbled)
• 4 tablespoons Unsalted Butter (softened, cut into small knobs)
• 1 teaspoon Sea Salt (or to taste)
• ½ teaspoon Freshly Ground Black Pepper (or to taste)

Instructions

1. Prepare the Cheeses

   Dice the sharp cheddar into small cubes, grate the Pecorino Romano generously, and crumble the soft goat cheese. Set each aside in separate bowls.

   Time: PT5M

2. Peel and Dice Potatoes

   Remove any blemishes from the potatoes, peel them, and cut into roughly 1‑inch cubes.

   Time: PT10M

3. Boil Water

   Boil a kettle of water, then pour it into the saucepan placed on high heat.

   Time: PT2M

4. Cook the Potatoes

   Add the diced potatoes to the boiling water. Cook for 10‑15 minutes, checking with a knife for tenderness—there should be no resistance.

   Time: PT12M

   Temperature: 100°C

5. Drain and Steam Off

   Drain the potatoes in a colander, then return them to the empty saucepan. Let them sit uncovered for about 20 minutes so excess moisture evaporates.

   Time: PT20M

6. Mash and Rest

   Using a wooden spoon, mash the potatoes until smooth. Allow the mash to rest for another 10 minutes.

   Time: PT10M

7. Incorporate Butter and Cheeses

   Place the saucepan over very low heat. Add a knob of butter, stir until melted, then add the second knob of butter. Gradually stir in the diced cheddar, grated Pecorino, and crumbled goat cheese until fully melted and incorporated. Season with sea salt and freshly ground black pepper, then finish with a final small knob of butter for extra richness.

   Time: PT5M

   Temperature: low

8. Serve

   Taste and adjust seasoning if needed. Serve the cheesy mash hot alongside meat, wilted spinach, pan‑fried asparagus, or enjoy it on its own.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

10g

Carbohydrates

45g

Fat

25g

Fiber

4g