Mashed Potatoes

Instructions:

Peel and cube potatoes.

Add to cold salted water, bring to the boil, then simmer gently until completely tender.

Drain and leave to steam dry for 20-30 minutes (this step is key for texture).

Simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse.

Strain and keep warm.

Pass the dried potatoes through a ricer, then fold through 150g melted butter. For extra smoothness, push through a fine mesh sieve.

Add the warm infused cream one ladle at a time until silky and smooth but still holding its shape.

Season with fine salt, Taste and adjust.