4Add the potatoes to cold salted water and bring to a boil.
5Add the potatoes to cold salted water and bring to a boil.
6Add the potatoes to cold salted water and bring to a boil.
7Simmer gently until the potatoes are completely tender.
8Simmer gently until the potatoes are completely tender.
9Simmer gently until the potatoes are completely tender.
10Drain the potatoes and leave them to steam dry on a tray for 20-30 minutes to get rid of excess water.
11Drain the potatoes and leave them to steam dry on a tray for 20-30 minutes to get rid of excess water.
12Drain the potatoes and leave them to steam dry on a tray for 20-30 minutes to get rid of excess water.
13Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
14Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
15Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
16Strain the infused milk and cream and keep warm.
17Strain the infused milk and cream and keep warm.
18Strain the infused milk and cream and keep warm.
19Pass the dried potatoes through a ricer to get as near the final texture that we want.
20Pass the dried potatoes through a ricer to get as near the final texture that we want.
21Pass the dried potatoes through a ricer to get as near the final texture that we want.
22Fold through a generous amount of 150g melted butter.
23Fold through a generous amount of 150g melted butter.
24Fold through a generous amount of 150g melted butter.
25For extra smoothness, push the mash through a fine mesh sieve (optional).
26For extra smoothness, push the mash through a fine mesh sieve (optional).
27For extra smoothness, push the mash through a fine mesh sieve (optional).
28Slowly 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.
29Slowly 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.
30Slowly 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.
31Season with a generous amount of fine salt, white pepper, and a small grating of nutmeg.
32Season with a generous amount of fine salt, white pepper, and a small grating of nutmeg.
33Season with a generous amount of fine salt, white pepper, and a small grating of nutmeg.
34Taste and adjust seasoning.
35Taste and adjust seasoning.
36Taste and adjust seasoning.
37Warm through and enjoy.
38Warm through and enjoy.
39Warm 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
150 g melted butter
150 g melted butter
150 g melted butter
fine salt
fine salt
fine salt
white pepper
white pepper
white pepper
nutmeg
nutmeg
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.