Ingredients
- potatoes
- butter
- milk
- cream
- mustards, for mustard variation
- truffle paste, for truffle variation
- truffle oil, for truffle variation
- garlic, for garlic and herb variation
- woody herbs, for garlic and herb variation
- soft herbs, for garlic and herb variation
- salt
- pepper
Preparation
- 1
Bring a pan of salted water to the boil. Add the potatoes and cook for 15 minutes with the lid on.
- 2
For regular, mustard or truffle mash, put the butter, milk and cream into a small saucepan and bring to a gentle simmer. For mustard mash, add the mustards to the warm cream mixture. For truffle mash, add the truffle paste and truffle oil to the pan instead.
- 3
For garlic and herb mash, heat the butter in a small saucepan, add the garlic and woody herbs, and cook for 2–3 minutes. Pour in the milk and cream and bring to a gentle simmer. Add the soft herbs and cook for another 2–3 minutes.
- 4
When the potatoes are cooked, drain in a colander. Put them through a potato ricer as quickly as possible and return them to the saucepan.
- 5
Pour over the flavoured cream and mix well. Season to taste with salt and pepper, stir again and serve.