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Bay scented mash

Matt Tebbutt from Market Kitchen
Bay leaves cooked with the potatoes give a subtle herb flavour to Matt Tebbutt’s soft, buttery mash

Bay scented mash

Method

1. Boil the potatoes with the bay leaves in a large pan of boiling, lightly salted water for 15-20 minutes or until the potatoes are tender. Drain in a colander and leave to steam so they dry out slightly.

2. Break the potatoes down a little then push the mixture through a drum sieve into a clean pan.

3. Gradually stir in the butter and cream with salt and white pepper to taste. Add a little grated nutmeg if you wish and gently warm through over a low heat.

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Serves: 8

Prep: 20 min
Cook: 20 min

Ingredients
2kg Maris Piper potatoes, cut into large chunks
3 Bay leaves
250g unsalted Butter, diced
250ml double cream
white pepper
freshly grated Nutmeg, optional