An upmarket potato mash that will complement any meat or fish dish. Serve wherever you would use old-fashioned mashed potato.
- 1 kg desiree potatoes, washed, skin left on
- 200 ml milk
- 250 g unsalted butter
- Sea salt and white pepper, to season
To prepare the pommes purée, place the potatoes on a large baking tray and roast until soft.
This will take about 1 ½ to 2 hours. Remove and cool slightly. When the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large saucepan.
Place a small saucepan over medium heat, add milk and butter. Slowly bring to the boil. Slowly add the butter and milk mixture to the potato flesh. Mash until smooth and creamy. Season to taste.