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HOW TO COOK THE PERFECT MASH BY CHEF JOSH SMALLWOOD

Ingredients:

1kg Sebago potatoes or a light fluffy potato
200g Unsalted butter diced
100ml Thickened cream
Salt

Method:

  1. Peel the potatoes and cut them roughly into 1-2 inch size pieces, make sure they are pretty close in size so they cook evenly.
  2. Place in a heavy base pot and just cover with cold water. Add a decent amount of salt (potatoes love salt, don’t be shy!).
  3. Bring them to boil, then turn down to a slow simmer. After roughly 20mins or until just tender, drain potatoes well in a colander.
  4. Place the potatoes back into the pot and put back onto heat, stiring with a wooden spoon. This will let the potatoes dry and steam to remove any excess moisture. Do this for 1 minute.
  5. Mash with a masher, if you have a drum sieve push through that as you will achieve a smoother result. Take care not to let your potato cool down too much as it can become lumpy.
  6. Over heat, beat in the diced butter until all combined and then add hot cream. Season with a generous amount of salt and serve immediately.