900g(2lb) floury potatoes (see note 1),chopped into even-sized chunks (see note 2)
60g(4 tbsp) unsalted butter
90ml(1/3 cup) double (heavy) cream
½tsptable salt
¼tspfreshly ground black pepper
To Serve:
1tbspunsalted butter
¼tspMaldon salt flakes
pinchfreshly ground black pepper
Instructions
Place the potatoes in a pan and cover with cold water.
900 g (2lb) floury potatoes (see note 1),
Bring to the boil and simmer for 15-20 minutes. Check after 15 minutes by pushing a knife into one of the potatoes - the potato should be tender and the knife should slide through. Cook for a few minutes more if needed to get to the this stage, but don't let them overcook (no more than 20 minutes) or the mashed potatoes will be watery.
Drain the potatoes in a colander and let them sit for 1 minute, until the moisture evaporates.
Place the potatoes - about 2 at a time - in a potato ricer, letting the riced potatoes fall into a clean bowl. Continue until all the potatoes are riced.
Add the butter and give it a little stir so the heat of the potato melts the butter.
60 g (4 tbsp) unsalted butter
Add the cream, half the salt, and pepper and stir together using a wooden spoon until smooth and creamy.
90 ml (1/3 cup) double (heavy) cream, 1/2 tsp table salt, 1/4 tsp freshly ground black pepper
Taste the mashed potatoes and stir in more salt and pepper if needed.
Top the mashed potatoes with a knob of butter and a sprinkling of Maldon salt flakes and a pinch of black pepper before serving.
1 tbsp unsalted butter, 1/4 tsp Maldon salt flakes, pinch freshly ground black pepper
Video
Notes
Note 1:
Potato varieties include Maris Piper, King Edwards, Rooster, Russets, Yukon golds or Desirée.
Note 2:
You want medium-sized chunks - about the size of half a kiwi fruit (you can see on the video and step-by-step photos). The key is to ensure they're cut into similar sizes, so they'll cook evenly. Nutritional Information is per serving.