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 Potato mashed with Blue Stilton cheese. This dish seems to be a very recent innovation, possibly dating its popularity from the article “You’re so vein – Nigel Slater declares himself a blues fan” in ‘The Observer‘ of 1 June 1997; “And what about Stilton mash? I recently threw some cheese in with the butter when I was mashing the potatoes. The mixture went gloriously sticky and oozy, with the butter and blue cheese forming big savoury pools in the mash. Now try telling me we should only cook with blue cheese at Christmas.”   |
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