Boil the potatoes whole until they’re nice and soft. I find it easier to boil the potatoes and then peel them, since the skin comes off more easily – careful, they’re hot!
mash the potatoes well with a generous amount of butter. Add salt to taste and chives if desired. Add the grated cheese and milk, transfer to the stove and heat gently, mixing well to ensure the cheese is spread throughout the mixture as it melts.
if you add lots of butter and milk and cheese, it’ll be rich enough that you don’t even need the gravy. I like bringing that sort of mash to picnics or potlucks.
for the gravy, heat a little bit of butter in a saucepan. Add the stock and some milk and bring to a simmer. In a separate bowl, mix some flour with either water or milk until it’s dissolved properly – try to avoid lumps. Add this mixture to the saucepan and stir well. Add pepper and salt to taste.
pour over the mashed potato and enjoy!
i like using this recipe for bangers and mash as well (though i obviously use vegetarian sausages) and it’s one of my favourite things to make for picnics and when winter comes.