Make it with:
Liquid error (sections/main-article line 41): invalid url inputIngredients
500g Maris Piper potatoes, peeled and cut into 2cm pieces
115g All Things Butter Truffle Butter
100ml double cream
Fresh sage leaves
Salt and freshly ground black pepper
Method
Step 1
Put the potatoes into a saucepan and cover with water, add salt and bring to a simmer over a high heat.
Step 2
Simmer for 15 minutes, or until knife tender. Drain the potatoes and leave to steam dry for 5 minutes.
Step 3
Meanwhile, heat the butter in a small pan for around 5 minutes until golden and a little nutty.
Step 4
Mash the potatoes with a potato ricer or masher, then add them back into the pan you cooked them in. Add half of the butter, the cream and plenty of salt and pepper. Gently heat through until smooth and super creamy.
Step 5
Add the sage to the remaining butter and cook until golden and crispy. Serve the mash in a bowl drizzled with the butter and sage leaves, and finished with more black pepper. Dig in and enjoy!
500g Maris Piper potatoes, peeled and cut into 2cm pieces
115g All Things Butter Truffle Butter
100ml double cream
Fresh sage leaves
Salt and freshly ground black pepper
Step 1
Put the potatoes into a saucepan and cover with water, add salt and bring to a simmer over a high heat.
Step 2
Simmer for 15 minutes, or until knife tender. Drain the potatoes and leave to steam dry for 5 minutes.
Step 3
Meanwhile, heat the butter in a small pan for around 5 minutes until golden and a little nutty.
Step 4
Mash the potatoes with a potato ricer or masher, then add them back into the pan you cooked them in. Add half of the butter, the cream and plenty of salt and pepper. Gently heat through until smooth and super creamy.
Step 5
Add the sage to the remaining butter and cook until golden and crispy. Serve the mash in a bowl drizzled with the butter and sage leaves, and finished with more black pepper. Dig in and enjoy!
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