Creamy, buttery mash

Creamy, buttery mash

By
From
Meat
Makes
4
Photographer
Dean Cambray

There must be a hundred different ways of making mashed potatoes – nearly all of them good. This is my way. I always peel the potatoes before cooking them whole. I find if you cut them smaller they tend to absorb more water. One thing that’s certain is that really good mash is not diet food. It needs lots of cream and butter. I can never make enough of this mash for my customers at La Luna Bistro.

Ingredients

Quantity Ingredient
750g nicola potatoes, (or another yellow, waxy variety)
150g cream, (or more)
150g butter, (or more)
salt
pepper

Method

  1. Peel the potatoes and put them in a large saucepan of cold, salted water. Bring to the boil, then lower the heat and simmer until tender. This will take up to 50 minutes, depending on the size of the potato. When the potatoes are cooked, tip them into a colander to drain.
  2. Add the cream and butter to the hot saucepan. Push the hot potatoes through a mouli or potato ricer, straight onto the cream and butter. Beat with a wooden spoon, then season to taste.
Tags:
Meat
Adrian
Richardson
La
Luna
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