How to make it

  • Chop potatoes into even-sized pieces. Place in a large saucepan and cover with cold water. Add salt and bring to the boil. Reduce heat to a gentle boil. Cover pan and cook for about 30 minutes, or until tender; drain.
  • Return potatoes to same saucepan. Stir over a low heat for about 2 minutes, or until any excess moisture has evaporated and potatoes are dry.
  • Turn off heat. Using a potato masher, mash potatoes well until smooth and free of lumps.
  • Place butter, cream and milk in a medium saucepan. Stir over a high heat, without boiling, until butter is melted and mixture is hot.
  • Add half the hot butter mixture to potatoes. Beat with a wooden spoon until combined. Add remaining butter mixture and beat until combined. Be careful not to over-beat, or potatoes will become gluey.
  • Season mash generously with salt, pepper and nutmeg.

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