@chefthombateman: Perfect Potatoes Part 3. Mashed Potatoes/Pomme Puree Usually stirs up some comments this one, if you like potato skin and lumps if your mash that’s all good for me. This is just what I consider to be best way to make them maybe it’s a chef thing but you do you friends! Makes enough for 4 good portions 800g Maris piper potatoes 150ml whole milk 50ml double cream 2 garlic cloves Few sprigs of thyme Good pinch of salt 250-300g cold diced butter Melted butter Black pepper 1. Bake the potatoes at 200c for 40-45 minutes or until tender 2. Meanwhile infused your milk and cream with the garlic, thyme and salt on a low heat for 20 mins and keep warm 3. Slice the potatoes in half and pass them through a sieve or ricer into a pan 4. Work through the butter then add the milk until you’re happy 5. Pop back until a low heat if it goes a bit cold 6. Serve with melted butter and black pepper #potato

Chef Thom Bateman

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Saturday 15 November 2025 14:23:06 GMT