Recipes

From How to cook the perfect... By Marcus Wareing

Serves 4

    1 kg King Edward potatoes
    A good pinch fine salt
    125g (4 ½ oz) cold unsalted butter, diced
    100-200ml (3 ½ - 7fl oz) hot full-fat milk
    ¼ tsp freshly grated nutmeg (optional)
    Sea salt and freshly milled white pepper

Method

Peel the potatoes and cut into 4cm pieces. Put the pieces in a saucepan of cold water, add the fine salt, and bring to the boil over a high heat. Lower the heat to medium, cover, and simmer gently (don't boil) for about 20 minutes until soft. Drain well.

Return the potatoes to the pan and dry them out, then remove from the heat and mash until smooth. With a wooden spoon, work the butter into the mash a few pieces at a time, then beat in enough hot milk to give a soft, dropping consistency.

Taste and correct the seasoning if necessary, and add the nutmeg if you like. Serve hot.