Marry Me Mash

Ingredients

• 1 kg Maris Piper potatoes (peeled and cubed)
• water (cold and salted for boiling)
• 200 ml whole milk
• 200 ml double cream
• 4 garlic cloves (chopped)
• 3 thyme sprigs (3-4 sprigs)
• 150 g butter (melted)
• fine salt (to taste)
• white pepper (to taste)
• nutmeg (small grating, to taste)

Steps

1. 1

   Peel and cube 1kg of Maris Piper potatoes.

2. 2

   Add the potatoes to a pot of cold salted water.

3. 3

   Bring the water to a boil, then reduce heat and simmer gently until the potatoes are completely tender.

4. 4

   Drain the potatoes and spread them out on a tray to steam dry for 20-30 minutes; this step is essential for achieving the correct texture.

5. 5

   While the potatoes dry, combine 200ml whole milk, 200ml double cream, 4 chopped garlic cloves, and 3-4 thyme sprigs in a saucepan.

6. 6

   Gently simmer the milk and cream mixture for 30 minutes to infuse the flavors.

7. 7

   Strain the infused liquid through a sieve to remove the garlic and thyme, and keep the liquid warm.

8. 8

   Pass the dried potatoes through a ricer into a bowl.

9. 9

   Fold 150g of melted butter into the riced potatoes.

10. 10

    For extra smoothness, push the potato and butter mixture through a fine mesh sieve.

11. 11

    Add the warm infused cream to the potatoes one ladle at a time, stirring until the mash is silky and smooth but still holds its shape.

12. 12

    Season with fine salt, white pepper, and a small grating of nutmeg. Taste and adjust seasoning as needed.

Notes

The creator emphasizes that steam drying the potatoes for 20-30 minutes is the key to the final texture. This mash is particularly recommended as a base for slow-cooked dishes like short ribs, ox cheek, or brisket.

Nutrition per serving

• mash
• potatoes
• side dish
• French
• decadent
• comfort food
• dinner