Maple Cheesy Mashed Potatoes

For the potatoes

• 2 kg potatoes, peeled and cut into 1-inch cubes (about 10 potatoes)
• 1 tsp salt (divided)
• ⅛ tsp freshly ground black pepper

For the cheese sauce

• 450 g strong cheddar cheese, grated (about 2 cups)
• 240 ml whole milk
• 60 ml pure maple syrup (preferably golden for its delicate taste)
• 2 tbsp butter, melted, plus more for greasing the baking dish

For the topping

• 30 g breadcrumbs

potatoes

1. Preheat oven to 190ºC.
2. Fill a large stockpot with water, add ½ tsp salt, and the potatoes. Bring to the boil and cook until tender, 15–20 minutes.
3. Drain potatoes and return to the pot.

cheese sauce

1. Add three quarters of the grated cheese, milk, melted butter, maple syrup, remaining ½ tsp salt, and pepper to the pot with the potatoes.
2. Mash well to combine all ingredients smoothly.
3. Transfer the mashed potatoes to a greased baking dish.

topping and baking

1. In a small bowl, mix the remaining grated cheese with the breadcrumbs.
2. Sprinkle the breadcrumb mixture evenly over the mashed potatoes.
3. Bake in the oven for about 30 minutes until the topping is golden brown and crisp.