Mashed Spuds

(the Pieminister way)

Everyone has their own way of making mash. There is the good stuff and the bad stuff, but this one works. It’s a basic but super-creamy mash to which we tend to add other bits to match our pies (and moods). Mustard mash, for example, is great with rich, beefy pies.

Serves 6

INGREDIENTS

1.4kg floury potatoes (such as Desiree or Maris Piper)

1 tbsp salt

150g butter

150ml double cream

METHOD

Wash the spuds, peel them and wash again. Cut them into equal-ish pieces so they all cook at the same speed.

Put into a pan, add enough water just to cover, then add salt. Bring to the boil, reduce the heat and simmer until tender (about 15-20 minutes). Pour off as much water as you can before putting potatoes in a colander; the less water to drain the better. Leave in the colander for a few minutes to make sure all the remaining moisture steams off, then give them a shake just to make sure.

Meanwhile, warm the butter and cream together in the potato pan. Once the mixture is hot, push the fully drained spuds back into the pan and mash away with a potato masher until smooth. Season to taste.

S-mash-ing!