Blue cheese mash with cavolo nero from Observer Food Monthly Magazine, October 2013 (page 14) by Nigel Slater

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Notes about this recipe

  • Foodycat on September 06, 2015

    Followed the ingredients but not the method - cooked the potatoes, then while they drained sizzled the rosemary for a moment in the butter, then mashed the potatoes in the rosemary butter, stirred through baby kale leaves and crumbled blue cheese (I used stilton) over the heat until the kale wilted and the cheese softened. It was good, but unexpectedly lacking in flavour. Next time I will add some garlic cloves to the potatoes while they cook.

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