Take your mashed potato to the next level with this creamy, cheesy baked version topped with a honey mustard dressing for ultimate comfort food vibes. A dream come true with sausages.
For the mashed potato
2–3 Maris Piper potatoes, peeled and sliced into 1cm/½in thick rounds
20g/¾oz butter, cubed
50ml/2fl oz double cream
80g/2¾oz cheddar, finely grated, plus 50g/1¾oz for the topping
1 tbsp wholegrain mustard
For the dressing
1 tbsp runny honey
1 tsp wholegrain mustard
Place the potatoes in a saucepan and just cover with cold water. Add salt and place over a medium heat. Bring the potatoes to a simmer, rather than a boil, to help them cook evenly. Cook for around 15 minutes.
Test the potatoes are ready by poking a knife into them. If the knife slides straight in then they are good to go! Drain the potatoes and leave to dry in their own steam for around 3 minutes, by leaving in a colander above the saucepan of hot water with a tea towel on top.
Preheat the oven to 200C/180C Fan/Gas 6. Pass the potatoes through a sieve or potato ricer into a large bowl. Add the butter as this will help to keep the mash fluffy. Heat the cream in a small saucepan until just warmed. Add the warm cream to the potatoes, then add the cheese and mustard. Place in an ovenproof dish and sprinkle the remainder of the cheese on top. Cook in the oven for 15–20 minutes, until golden and bubbling.
Meanwhile, mix together the honey and mustard in a small bowl for the dressing. Remove the potatoes from the oven, pour the dressing over the top and serve.