Sort ingredients
mkuffer
QR Code
Listen
Pdf
Peel and cube 1kg Maris Piper potatoes.
Add to cold salted water, bring to the boil, then simmer gently until completely tender.
Drain and leave to steam dry for 20-30 minutes.
Gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.
Strain and keep warm.
Pass the dried potatoes through a ricer, then fold through 150g melted butter.
For extra smoothness, push through a fine mesh sieve.
Add the warm infused cream one ladle at a time until silky and smooth but still holding its shape.
Season with fine salt, white pepper and a small grating of nutmeg.
Taste and adjust.