Ingredients:
675g potatoes (I like King Edwards for this), peeled and quartered lengthwise
1/2 tsp sea salt
4 tbsp double cream
2 tbsp butter
1 tbsp milk
salt and freshly-ground black pepper, to taste
Method:
Combine the potato pieces and salt in a large pan. Add just enough water to cover the potatoes then bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
In the meantime, warm together the butter and cream in the microwave, until the butter has melted. Drain the potatoes and place in a bowl. Add the cream and butter mix then mash together with a potato masher until the mixture is smooth.
Now, using a strong metal spoon beat the mixture, adding milk until you have the creamy texture you desire (do not over-beat or your potatoes will become gloopy). Season to taste with salt and black pepper and serve hot.
Find more classic Thanksgiving recipes here and more classic Christmas recipes here.
