Marry Me Mash
Marry Me Mash
Ingredients
- 1 kg Maris Piper potatoes, peeled and cubed
- as needed salt, for water and seasoning
- 200 ml whole milk
- 200 ml double cream
- 4 garlic cloves, chopped
- 3-4 thyme sprigs
- 150 g butter, melted
- as needed white pepper
- a small grating nutmeg
Instructions
- 1
Peel and cube the 1 kg of Maris Piper potatoes. Place them in a large pot and cover with cold, salted water.
⏱️ 10 min
- 2
Bring the water to a boil, then reduce the heat and simmer gently until the potatoes are completely tender.
⏱️ 20 min
- 3
While the potatoes are simmering, combine the 200 ml of whole milk, 200 ml of double cream, 4 chopped garlic cloves, and 3-4 thyme sprigs in a separate saucepan. Gently simmer this mixture for 30 minutes to infuse the flavors.
⏱️ 30 min
- 4
Once the potatoes are tender, drain them thoroughly. Leave the drained potatoes in the pot or spread them on a baking sheet to steam dry for 20-30 minutes. This step is crucial for achieving the correct texture.
⏱️ 20 min
- 5
After the cream mixture has infused, strain it through a fine-mesh sieve to remove the garlic and thyme sprigs. Keep the infused cream warm.
⏱️ 5 min
- 6
Pass the steam-dried potatoes through a potato ricer into a large bowl.
⏱️ 5 min
- 7
Fold the 150 g of melted butter into the riced potatoes until well combined. For an even smoother mash, push the mixture through a fine-mesh sieve.
⏱️ 5 min
- 8
Gradually add the warm infused cream to the mashed potatoes, one ladle at a time, mixing until the mash is silky and smooth but still holds its shape.
⏱️ 5 min
- 9
Season the Marry Me Mash with fine salt, white pepper, and a small grating of nutmeg. Taste and adjust the seasoning as desired.
⏱️ 5 min
Kitchen Tools
Marry Me Mash
- 1 kg Maris Piper potatoes, peeled and cubed
- as needed salt, for water and seasoning
- 200 ml whole milk
- 200 ml double cream
- 4 garlic cloves, chopped
- 3-4 thyme sprigs
- 150 g butter, melted
- as needed white pepper
- a small grating nutmeg
Instructions
- 1
Peel and cube the 1 kg of Maris Piper potatoes. Place them in a large pot and cover with cold, salted water.
⏱️ 10 min - 2
Bring the water to a boil, then reduce the heat and simmer gently until the potatoes are completely tender.
⏱️ 20 min - 3
While the potatoes are simmering, combine the 200 ml of whole milk, 200 ml of double cream, 4 chopped garlic cloves, and 3-4 thyme sprigs in a separate saucepan. Gently simmer this mixture for 30 minutes to infuse the flavors.
⏱️ 30 min - 4
Once the potatoes are tender, drain them thoroughly. Leave the drained potatoes in the pot or spread them on a baking sheet to steam dry for 20-30 minutes. This step is crucial for achieving the correct texture.
⏱️ 20 min - 5
After the cream mixture has infused, strain it through a fine-mesh sieve to remove the garlic and thyme sprigs. Keep the infused cream warm.
⏱️ 5 min - 6
Pass the steam-dried potatoes through a potato ricer into a large bowl.
⏱️ 5 min - 7
Fold the 150 g of melted butter into the riced potatoes until well combined. For an even smoother mash, push the mixture through a fine-mesh sieve.
⏱️ 5 min - 8
Gradually add the warm infused cream to the mashed potatoes, one ladle at a time, mixing until the mash is silky and smooth but still holds its shape.
⏱️ 5 min - 9
Season the Marry Me Mash with fine salt, white pepper, and a small grating of nutmeg. Taste and adjust the seasoning as desired.
⏱️ 5 min