4 oz STILTON cheese, rind removed
2 lbs (about 4 large) potatoes
2 oz walnuts, roughly chopped
3/4 cup milk
freshly ground black pepper
salt and nutmeg
Peel and quarter the potatoes, cover with cold water, bring to a
boil and cook for 20-25 minutes until they begin to fall apart.
Drain the potatoes, leaving a little of the cooking water in the
1 large yellow onion, halved and sliced
2 tbsp vegetable oil
1 tbsp plain flour
1 1/2 c. chicken stock, boiling
2 tbsp brown sauce, optional
Add the potatoes and mash until there are no lumps, stir
in the milk, mix in the walnuts, crumble in the Stilton and
season to taste with salt, pepper and nutmeg.
consistency of the mashed potatoes with milk until it begins to
fall from the spoon.
To make the gravy, brown the onions in vegetable oil to give
them flavor. Stir in the flour, gradually add the chicken stock
and stir over heat to thicken. Serve with STILTON mashed
Recipe by Steven Wheeler for the Stilton Cheese Makers'