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 melted butter
- as needed white pepper
- a small grating nutmeg
Instructions
- 1
Peel and cube 1 kg of Maris Piper potatoes.
⏱️ 10 min
- 2
Add the cubed potatoes to a large pot with cold, generously salted water. Bring to a boil over high heat, then reduce heat to a gentle simmer. Cook until the potatoes are completely tender, about 15-20 minutes.
⏱️ 25 min
- 3
Drain the cooked potatoes thoroughly and spread them out on a baking sheet or large tray. Leave them to steam dry for 20-30 minutes. This step is crucial for achieving the correct texture.
⏱️ 5 min
- 4
While the potatoes are drying, combine the whole milk, double cream, 4 chopped garlic cloves, and 3-4 thyme sprigs in a separate small saucepan. Gently simmer over low heat for 30 minutes to infuse the flavors.
⏱️ 30 min
- 5
Strain the infused milk and cream mixture through a fine-mesh sieve into a clean bowl. Discard the garlic and thyme. Keep the infused cream warm.
⏱️ 5 min
- 6
Pass the steam-dried potatoes through a potato ricer into a large mixing bowl.
⏱️ 5 min
- 7
Fold the 150 grams of melted butter into the riced potatoes until well combined.
⏱️ 3 min
- 8
For an extra-smooth texture, push the mashed potatoes through a fine-mesh sieve into another clean bowl. This step is optional but highly recommended for the ultimate 'Marry Me Mash' consistency.
⏱️ 10 min
- 9
Gradually incorporate the warm infused milk and cream into the potatoes, one ladle at a time, folding it in gently until the mixture is silky smooth but still holds its shape.
⏱️ 5 min
- 10
Season the mash generously with fine salt, white pepper, and a small grating of nutmeg.
⏱️ 2 min
- 11
Taste the mash and adjust the seasoning as needed.
⏱️ 1 min
- 12
Serve the Marry Me Mash warm, perhaps piped onto a plate for an elegant presentation.
⏱️ 1 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 melted butter
- as needed white pepper
- a small grating nutmeg
Instructions
- 1
Peel and cube 1 kg of Maris Piper potatoes.
⏱️ 10 min - 2
Add the cubed potatoes to a large pot with cold, generously salted water. Bring to a boil over high heat, then reduce heat to a gentle simmer. Cook until the potatoes are completely tender, about 15-20 minutes.
⏱️ 25 min - 3
Drain the cooked potatoes thoroughly and spread them out on a baking sheet or large tray. Leave them to steam dry for 20-30 minutes. This step is crucial for achieving the correct texture.
⏱️ 5 min - 4
While the potatoes are drying, combine the whole milk, double cream, 4 chopped garlic cloves, and 3-4 thyme sprigs in a separate small saucepan. Gently simmer over low heat for 30 minutes to infuse the flavors.
⏱️ 30 min - 5
Strain the infused milk and cream mixture through a fine-mesh sieve into a clean bowl. Discard the garlic and thyme. Keep the infused cream warm.
⏱️ 5 min - 6
Pass the steam-dried potatoes through a potato ricer into a large mixing bowl.
⏱️ 5 min - 7
Fold the 150 grams of melted butter into the riced potatoes until well combined.
⏱️ 3 min - 8
For an extra-smooth texture, push the mashed potatoes through a fine-mesh sieve into another clean bowl. This step is optional but highly recommended for the ultimate 'Marry Me Mash' consistency.
⏱️ 10 min - 9
Gradually incorporate the warm infused milk and cream into the potatoes, one ladle at a time, folding it in gently until the mixture is silky smooth but still holds its shape.
⏱️ 5 min - 10
Season the mash generously with fine salt, white pepper, and a small grating of nutmeg.
⏱️ 2 min - 11
Taste the mash and adjust the seasoning as needed.
⏱️ 1 min - 12
Serve the Marry Me Mash warm, perhaps piped onto a plate for an elegant presentation.
⏱️ 1 min