|1 1/2 kg Potatoes||Maldon sea salt||Freshly ground black pepper|
|300 ml milk||150g unsalted butter||6 tbsp cooking cream|
- Quarter the potatoes and cook in a pot of salted boiling water until tender. Drain and return to pot and mash well; add butter.
- Heat the milk and cream in a saucepan but don’t allow to boil. Once heated, slowly add the milk to the potatoes and fold in until it is absorbed. Your potatoes should be soft and velvety. Add sea salt, freshly ground pepper and serve immediately.
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