Serves 1
Directions
- 1Peel and cube 1kg Maris Piper potatoes.
- 2Add the potatoes to cold salted water and bring to a boil.
- 3Simmer gently until the potatoes are completely tender.
- 4Drain the potatoes and leave them to steam dry on a tray for 20-30 minutes to get rid of excess water.
- 5Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
- 6Strain the infused milk and cream and keep warm.
- 7Pass the dried potatoes through a ricer to get as near the final texture that we want.
- 8Fold through a generous amount of 150g melted butter.
- 9For extra smoothness, push the mash through a fine mesh sieve (optional).
- 10Slowly incorporate the warm infused milk and cream, one ladle at a time, until you achieve your desired silky and smooth texture but it still holds its shape.
- 11Season with a generous amount of fine salt, white pepper, and a small grating of nutmeg.
- 12Taste and adjust seasoning.
- 13Warm 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
- 150 g melted butter
- fine salt
- white pepper
- nutmeg
Equipment
pantrayricerfine sievecasserole potseparator jug
Tips
- Steam dry the potatoes for 20-30 minutes after draining to achieve the desired texture.
- Passing the mash through a fine sieve is optional but gives an amazing texture.
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