Decadent Mashed Potatoes with Three Variations

Name: Decadent Mashed Potatoes with Three Variations
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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; 1 tsp English mustard; 1 tbsp Dijon mustard; 2 tsp wholegrain mustard; 30g porcini and truffle paste; 30ml white truffle oil; 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

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

Cooking instructions

Bring a pan of salted water to the boil. Add the potatoes and cook for 15 minutes with the lid on.
Meanwhile, 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.
For 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.
When the potatoes are cooked, drain in a colander. Put them through a potato ricer as quickly as possible and return them to the saucepan.
Pour over the flavoured cream and mix well. Season to taste with salt and pepper, stir again and serve.

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