Chilli cheese mash

A simple side dish of mashed potato is made extra special by adding a touch of jalapeno chillies and plenty of cheddar.

• 1.2kg desiree potatoes, peeled, halved (see note)
• 80g (1 cup) coarsely grated cheddar
• 200ml thickened cream
• 2 tablespoons drained sliced jalapeno chillies, coarsely chopped

Energy 890kJ	Fat saturated 8.00g
Fat Total 13.00g	Carbohydrate sugars g
Carbohydrate Total 18.00g	Dietary Fibre 2.00g
Protein 6.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place the potato in a large saucepan and cover with cold water. Cover and bring to the boil over medium-high heat. Reduce heat to medium and simmer for 20 minutes or until the potato is tender. Drain and transfer to a large bowl.

2. Step 2

   Use an electric beater on low speed to beat the potato until creamy. Add the cheese, cream and chilli, and stir until well combined. Taste and season with salt and pepper. Serve.

New England seafood casserole

Time plan tip: Make this recipe up to 2 hours ahead. Transfer the mash to a large saucepan and cover with a lid to keep warm. To reheat, place the pan over low heat and cook, stirring occasionally, for 5 minutes or until heated through. Serve immediately. If desiree potatoes are unavailable, you can use other potatoes, such as Royal Blue or Golden Delight. Don't like it hot? For those who don't like their food spicy, make a herb and cheese mash. Replace the jalapeno chillies with 2 tablespoons of chopped fresh continental parsley or 2 tablespoons of chopped fresh dill.