Decadent Mashed Potatoes with Three Variations

Mashed potatoes are a great accompaniment for so many dishes, but these three decadent options are almost worthy of top billing. Pair them with a rib-eye steak, some good-quality sausages or a  robust fillet of white fish and you have simple, fast food without any fuss. Investing in a potato ricer will make mashing the potatoes much easier and quicker, and the results are so much smoother than with a conventional masher. Once you’ve tried one, you’ll never look back.

Ingredients


Serves 4

1kg Yukon Gold or Désirée potatoes, peeled and cut into 1cm cubes

75g butter

100ml whole milk

100ml double cream

Sea salt and freshly ground black pepper

Variation 1: Mustard Mash

1 tsp English mustard

1 tbsp Dijon mustard

2 tsp wholegrain mustard

Variation 2: Truffle Mash

30g porcini and truffle paste

30ml white truffle oil

Variation 3: Garlic and Herb Mash

2 garlic cloves, peeled and crushed

2 tbsp woody herbs, e.g. rosemary, thyme, sage, leaves finely chopped

2 tbsp soft herbs, e.g. parsley, chives, dill, finely chopped

Preparation

1Bring a pan of salted water to the boil. Add the potatoes and cook for 15 minutes with the lid on.

2Meanwhile, if you’re making the regular, mustard or truffle mash, put the butter, milk and cream into a small saucepan and bring to a gentle simmer. For the mustard mash, add the mustards to the warm cream mixture. For the truffle mash, add the truffle paste and truffle oil to the pan instead.

3For the garlic and herb mash, heat the butter in a small saucepan, add the garlic and woody herbs, and cook for 2–3 minutes. Pour in the milk and cream and bring to a gentle simmer. Add the soft herbs and cook for another 2–3 minutes.

4When the potatoes are cooked, drain in a colander. Put them through a potato ricer as quickly as possible and return them to the saucepan.

5Pour over the flavoured cream and mix well. Season to taste with salt and pepper, stir again and serve.

Chef’s tip

The hotter the potato when you put it through the ricer, the fluffier the mash, so move fast once the potatoes have been drained.

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