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Thyme-scented mashed potato
Serves 8 Starters and mains
Ingredients
- 125ml full-fat milk
- 250ml double cream
- 6 thyme sprigs
- 1.25kg potatoes, such as king Edward, maris piper or desiree
- 150g softened butter
- potato ricer or mouli
Method
Heat the milk, cream and 4 of the thyme sprigs until just boiling. Remove from the heat and allow to infuse for 30 minutes before discarding the thyme.
Peel and quarter the potatoes and place in a large pan of salted water. Bring to the boil and cook until really tender, about 15 minutes.
Drain well and dry out in the pan. Pass the potatoes through a potato ricer or mouli into a non-stick saucepan.
Reheat the milk and cream with 100g of the butter until it just reaches boiling point.
Place the potatoes back on a low heat and, using a wooden spoon, beat in the milk mixture. Season with salt and pepper.
Meanwhile, pick the leaves from the remaining 2 thyme sprigs.
Heat the remaining butter in a small saucepan until just turning golden, add the thyme leaves (be careful as they will spit) and cook for a few seconds until crisp.
Drizzle over the mash to serve.
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