Mashed potatoes

Serves 4 people

To perfect a Paris mash, you need soft waxy potatoes, quality cream, loads of butter and surprisingly high amount of salt and ground white pepper.

  • 1kg Nadine potatoes, peeled
  • 150ml cream
  • 150ml milk
  • 100g unsalted butter, room temperature
  • salt and ground white pepper

1 Cut the potatoes into 5cm pieces and arrange in a steamer basket. Set over a medium heat and cook for 35 minutes, until tender.

2 Drain the water from the saucepan and add in the cooked potatoes. Pour the milk and cream into a small saucepan and bring to the boil. Pour in with the potatoes, add the butter, and set over a low heat. Beat the potatoes with a whisk until smooth, then season with salt and ground white pepper.