Marry Me Mash

Ingredients

• 1 kg Maris Piper potatoes (peeled and cubed)
• water (cold, for boiling)
• 200 ml whole milk
• 200 ml double cream
• 4 garlic cloves (chopped)
• 3.5 thyme sprigs (3-4 sprigs)
• 150 g unsalted 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 pan 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 to achieve a uniform texture.

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 at least 20 minutes is the key to the final texture. This mash is recommended as a base for slow-cooked dishes like short ribs, ox cheek, or brisket.

Nutrition per serving

• mash
• potato
• side dish
• French
• vegetarian
• comfort food
• dinner