1 Hour 10 minutes
Chef: Terry Laybourne
Terry Laybourne from 21 Hospitality in North East says “Mashed potatoes is a luxury product, treat them with respect, when made with care, with the correct technique, mashed potatoes can rank alongside foie gras, truffles, and caviar as a great culinary luxury”
- Wash, and peel the potatoes. Cut the potatoes into even sizes, ensuring there are straight edges and right angles.
- Place the potatoes in a large pan and cover with cold water. Season the water well with salt. It should taste like the sea. Bring the potatoes to a slow boil.
- Simmer very very gently for 10 minutes.
- Warm the butter and cream together without boiling.
- Increase the heat a little and simmer until tender.
- Drain in a colander, and return to pan and steam dry.
- Pass quickly through a fine food mill.
- Fold in the cream and butter mixture without over working.
- Check seasoning , and add a pinch of nutmeg.
- Adjust seasoning, and add a pinch of nutmeg
- Adjust texture with more cream if necessary.
NB.It is vital that the heritage potatoes remain very hot during the mashing