Serves 1
Directions
- 1Peel and cube 1kg Maris Piper potatoes.
- 2Add the potatoes to cold salted water, bring to the boil, then simmer gently until completely tender.
- 3Drain the potatoes and leave them to steam dry for 20-30 minutes on a tray to get rid of excess water.
- 4Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
- 5Strain the infused milk and cream and keep warm.
- 6Pass the dried potatoes through a ricer.
- 7Fold through 150g melted butter.
- 8For extra smoothness, push the mash through a fine mesh sieve (this step is optional).
- 9Slowly incorporate the warm infused cream, one ladle at a time, until the mash is silky and smooth but still holding its shape.
- 10Season with fine salt, white pepper, and a small grating of nutmeg.
- 11Taste and adjust seasoning as needed.
- 12Warm through and enjoy.
Ingredients
- 1 kg Maris Piper potatoes, peeled and cubed
- cold salted water
- 200 ml whole milk
- 200 ml double cream
- 4 chopped garlic cloves
- 3 thyme sprigs
- 4 thyme sprigs
- 150 g melted butter
- fine salt
- white pepper
- small grating of nutmeg
Equipment
pantrayricerfine sieve
Tips
- Steam dry the potatoes for 20-30 minutes after draining to achieve the right texture.
- Passing the mash through a fine sieve is optional but gives an amazing texture.
- Slowly incorporate the infused milk and cream, one ladle at a time, until the desired texture is achieved.
- Finish with a generous amount of salt, white pepper, and a touch of nutmeg.
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