A delightful twist on a classic vegetable mash, baked to perfection with a cheesy topping.
Peel and chop the potatoes into chunks.
Cutting the potatoes into even chunks ensures they cook evenly.
Boil the potatoes in salted water until tender, about 15 minutes.
Check the potatoes by piercing them with a fork; they should be soft.
Steam the cabbage, leeks, and broccoli until tender.
Steaming preserves the nutrients and vibrant color of the vegetables.
Melt 2 tablespoons of butter in a pan and stir in the mace.
Stirring the mace in butter releases its aroma and flavor.
Combine the steamed vegetables with the seasoned butter, and season with salt and pepper.
Toss the vegetables gently to coat them evenly with the butter.
Drain and mash the potatoes with the remaining butter and milk. Season with salt and pepper.
For a smoother mash, use a potato ricer.
Mix the mashed potatoes with the seasoned vegetables.
Fold the mixture gently to keep the vegetables intact.
Spread the mixture into a greased 9x13 baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Sprinkle the grated cheese evenly over the top.
For extra flavor, mix some breadcrumbs with the cheese.
Broil in the oven until the cheese is bubbly and golden brown, about 5 minutes.
Keep an eye on the dish while broiling to prevent burning.
Serve hot and enjoy your delicious Cheesy Vegetable Mash Bake.
Garnish with fresh parsley for a touch of color and flavor.
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