Marry Me Mash

Serves 1
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Directions

  1. 1Peel and cube 1kg Maris Piper potatoes.
  2. 2Peel and cube 1kg Maris Piper potatoes.
  3. 3Peel and cube 1kg Maris Piper potatoes.
  4. 4Add the potatoes to cold salted water, bring to the boil, then simmer gently until completely tender.
  5. 5Add the potatoes to cold salted water, bring to the boil, then simmer gently until completely tender.
  6. 6Add the potatoes to cold salted water, bring to the boil, then simmer gently until completely tender.
  7. 7Drain the potatoes and leave them to steam dry for 20-30 minutes on a tray to get rid of excess water.
  8. 8Drain the potatoes and leave them to steam dry for 20-30 minutes on a tray to get rid of excess water.
  9. 9Drain the potatoes and leave them to steam dry for 20-30 minutes on a tray to get rid of excess water.
  10. 10Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
  11. 11Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
  12. 12Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
  13. 13Strain the infused milk and cream and keep warm.
  14. 14Strain the infused milk and cream and keep warm.
  15. 15Strain the infused milk and cream and keep warm.
  16. 16Pass the dried potatoes through a ricer.
  17. 17Pass the dried potatoes through a ricer.
  18. 18Pass the dried potatoes through a ricer.
  19. 19Fold through 150g melted butter.
  20. 20Fold through 150g melted butter.
  21. 21Fold through 150g melted butter.
  22. 22For extra smoothness, push the mash through a fine mesh sieve (this step is optional).
  23. 23For extra smoothness, push the mash through a fine mesh sieve (this step is optional).
  24. 24For extra smoothness, push the mash through a fine mesh sieve (this step is optional).
  25. 25Slowly incorporate the warm infused cream, one ladle at a time, until the mash is silky and smooth but still holding its shape.
  26. 26Slowly incorporate the warm infused cream, one ladle at a time, until the mash is silky and smooth but still holding its shape.
  27. 27Slowly incorporate the warm infused cream, one ladle at a time, until the mash is silky and smooth but still holding its shape.
  28. 28Season with fine salt, white pepper, and a small grating of nutmeg.
  29. 29Season with fine salt, white pepper, and a small grating of nutmeg.
  30. 30Season with fine salt, white pepper, and a small grating of nutmeg.
  31. 31Taste and adjust seasoning as needed.
  32. 32Taste and adjust seasoning as needed.
  33. 33Taste and adjust seasoning as needed.
  34. 34Warm through and enjoy.
  35. 35Warm through and enjoy.
  36. 36Warm through and enjoy.

Ingredients

  • 1 kg Maris Piper potatoes, peeled and cubed
  • 1 kg Maris Piper potatoes, peeled and cubed
  • 1 kg Maris Piper potatoes, peeled and cubed
  • cold salted water
  • cold salted water
  • cold salted water
  • 200 ml whole milk
  • 200 ml whole milk
  • 200 ml whole milk
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream
  • 4 chopped garlic cloves
  • 4 chopped garlic cloves
  • 4 chopped garlic cloves
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 4 thyme sprigs
  • 4 thyme sprigs
  • 4 thyme sprigs
  • 150 g melted butter
  • 150 g melted butter
  • 150 g melted butter
  • fine salt
  • fine salt
  • fine salt
  • white pepper
  • white pepper
  • white pepper
  • small grating of nutmeg
  • small grating of nutmeg
  • 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.