Harrogate Blue Mash

Side dishServes 4-6

Add a feisty kick to your mash this weekend with this Harrogate Blue Mash recipe from the team at Shepherds Purse Cheeses.  Enjoyed on its own as an indulgent, warming comfort food or is to enjoy it as a side with rosemary crusted lamb shank or oven roast beef. This punchy addition to a winters Sunday lunch may mean you'll never want mash any other way again!  


900g Floury Potatoes, Desiree or Maris Piper

100g Unsalted butter

150g Harrogate Blue cheese

50ml Full-fat milk

4 Tablespoons double cream


  1. Peel the potatoes just before cooking, so they stay soft.
  2. Cut into even size chunks, and put them into a pan with cold water and a little salt, bring to the boil.
  3. Reduce the heat and simmer until just tender (test by inserting a sharp knife).
  4. Drain well in a colander and return to the pan, mash them immediately.
  5. Warm the milk gently. Beat the butter with a wooden spoon, then gradually mix in the warm milk followed by the cream.
  6. Add to the mashed potatoes and beat until fluffy and light. The mash should be buttery, creamy and velvety in texture.
  7. Finally, cube or crumble the cheese into 1cm cubes and gently fold into the mash.
  8. The golden colour of the Harrogate Blue should swirl through the potato as the cheese melts.
  9. Garnish with parsley and serve.