900 g Potatoes (2 lb); peeled and
-quartered
Salt
Freshly ground white pepper
100 g Unsalted butter (4 oz)
120 ml Double cream or milk (4 fl
-oz)
Freshly grated nutmeg
Boil the potatoes in salted water until cooked, about 20-25 minutes
depending on size.
Drain off all the water and replace the lid. Shake the pan vigorously
which will start to break the potatoes.
Add the butter and cream or milk a little at a time, while mashing the
potatoes.
Season with salt, pepper, and nutmeg. The potatoes will now be light,
fluffy, creamy and ready to eat.
Notes:
* Maris Piper potatoes puree very well.
* Many flavors can be added for any particular dish. About 50 to
85 ml (2 to 3 fl oz) of olive oil can replace the butter, or 1 to
2 tb pesto sauce can be added for a different taste.
* To the basic recipe, I sometimes add the juice of 1 lemon and 1
to 2 tb of finely chopped shallot. This goes really well with fish.
Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
