Mashed Potatoes (English)
A favourite English potato grown since the 60s, Maris Piper is a purple flowered maincrop potato and is one of the best known and most popular varieties on sale today. More Maris Piper potatoes are grown than any other variety in the UK.
1½ lbs Maris Piper or Yukon Gold potatoes (680 g)
½ tsp. sea salt
4 Tbsp. double cream (60 ml)
2 Tbsp. butter (30 g)
sea salt
black pepper
Peel and cut potatoes lengthwise into quarters. Place them into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15-20 minutes, or until you can easily poke through them with a fork.
While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher.
Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become. Don't use anything electrical. Electric whisks or food processors will ruin the texture. If you get tired, stop for a minute, shake your arms and then get back to it.
Once you're sure there are no more lumps in the potatoes, add the butter. Mash again and check the consistency, adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper, to your liking.
Serve hot.
Cook's Notes: You can add ingredients to your mash to complement your dish. Try wholegrain mustard with rack of lamb, chopped chives with sea bream and caramelised red onions with bangers.