Perfect Mash – Terry Laybourne


Type: Side


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”


  1. Wash, and peel the potatoes. Cut the potatoes into even sizes, ensuring there are straight edges and right angles.
  2. 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.
  3. Simmer very very gently for 10 minutes.
  4. Warm the butter and cream together without boiling.
  5. Increase the heat a little and simmer until tender.
  6. Drain in a colander, and return to pan and steam dry.
  7. Pass quickly through a fine food mill.
  8. Fold in the cream and butter mixture without over working.
  9. Check seasoning , and add a pinch of nutmeg.
  10. Adjust seasoning, and add a pinch of nutmeg
  11. Adjust texture with more cream if necessary.

NB.It is vital that the heritage potatoes remain very hot during the mashing

  • 1 kg of Yukon Gold, Arran Victory or Red King Edward
  • 120mls of double cream
  • 150g unsalted butter
  • Nutmeg
  • Saucepans
  • Peeler
  • Potato Ricer