Peel and dice the potatoes and boil for about 20 minutes until soft. Heat the cream and the diced Stilfser cheese in a frying pan until the cheese is melted. Add the boiled potatoes and mash them. Season the cheesy potato cream with salt and pepper.
To make the tomato and parsley salad, deseed and dice the tomatoes. Put the diced tomatoes into a bowl. Wash and finely chop the parsley. Add the chopped parsley and stir in the lemon juice, apple cider vinegar, olive oil and a little salt.
To serve, scoop the cheesy mash onto a plate and garnish with the tomato and parsley salad.
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