Goat’s cheese mashed potatoes

Method

1. Peel the potatoes and cut them into large equal-sized dice. Place in a large saucepan and cover with cold salted water. Bring to the boil, then lower the heat and simmer gently for 15–20 minutes, or until the potatoes are cooked, but not mushy.
2. As they are cooking, place the olive oil, butter and cream in another saucepan. Bring these to the boil and then simmer to reduce by a third. Keep warm. When the potatoes are cooked, drain, return them to the pan and allow them to dry over the heat for a further 40–50 seconds. Then push them through a sieve and pour over the cream mixture. Beat with a wooden spoon. Adjust the seasoning.
3. Roughly crumble the goat’s cheese into the potato and mix it well with the mash. Serve immediately.