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Ingredients
- 500grams potatoes
- 100grams unsalted butter
- 4tbsp full fat milk
- Salt, pepper, grated nutmeg
Introduction
This simple yet beautiful mash goes great with almost anything but best with rich casseroles or try in two slices of crusty buttered bread for an unusual buttie, a favourite with the chefs.Method
- Peel and wash 500g Yukon gold (or any good quality mashing potato).
- Cut into quarters then cover with cold water.
- Add 2 tsp fine salt.
- Bring to boil ,skim surface then simmer for 20 minutes.
- Pierce with a pointed knife to check there tender.
- Drain off all water and let steam evaporate for a few moments.
- Pass through a potato ricer or simply use a masher adding 100grams Cold diced nether end farm unsalted butter and 4tbsp full fat milk warmed up.
- Season with ground White pepper, little nutmeg and check salt.
Source: My collection - Jeff Baker - J Bakers Bistro Moderne
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