Note: for the topping, I used a pre-made 4 cheese blend which included mozzarella, Monterey jacks, double Gloucestershire and Cheddar. You can just opt for Cheddar though if you can’t find this!

• Start by adding your peeled and sliced potatoes to heavily salted boiling water. Boil until fork tender, for approximately 15 minutes.
• Drain the potatoes and place back into the pot. Allow the potatoes to steam for a couple of minutes to allow any excess moisture to evaporate. During this time, preheat your grill to 390°F (200°C).
• Next, add the milk, cream cheese and salt into the pan. Using a potato masher, mash until you achieve a smooth consistency with no lumps. Once smooth, add the Dijon mustard and stir to combine. Taste to adjust seasoning, then spoon the mash into a 10 inch by 8 inch baking dish.
• Use the back of your spoon to spread the mash in a rustic fashion, then top with a layer of grated cheese. Pop under the grill for approx 8-10 minutes, or until melted and bubbly. Top with fresh chives and enjoy!!