Buttery Mashed Potato Bake
- 45 minutes
- 6-8
- Easy
Ingredients
- 1kg potatoes, peeled and cut into cubes
- 125g Ladismith Unsalted Butter, cubed
- 180ml (3/4 cup) sour or fresh cream, divided
- 1 tsp whole-grain or Dijon mustard
- 1 to 1 1/2 tsp garlic and herb seasoning
- Salt and pepper, to taste
- 200g bacon bits, cooked until crispy and drained
- 250ml (1 cup) Ladismith Gouda, grated
- 2 tbsp spring onions or chives, finely chopped for serving
Method
- Boil the potatoes in salted water until tender, drain, and let steam for 2 minutes.
- Vigorously mash the butter into the warm potatoes.
- Fold in 125ml of cream, the mustard, seasoning, salt, and pepper until silky and smooth. Stir in 3/4 of the bacon bits.
- Preheat your oven to 200°C and grease a baking dish with butter.
- Scoop the mashed potatoes into the dish and smooth the top.
- Drizzle the remaining cream over the top, scatter the cheese, and finish with the remaining bacon bits.
- Bake uncovered for 20–25 minutes, until golden and bubbling.
- Garnish with spring onion or chives and serve while warm. Enjoy!