This bold yellow mash is subtly spiced with ginger and turmeric.
2kg marispiper potatoes or King Edward potatoes. Peel and chop into equal-sized pieces, if necessary.
50g unsalted butter with an additional knob
1 Tbsp grated, finely grated turmeric root
1 tablespoon finely grated ginger root
3 tbsp double cream
If necessary, add a bit of whole milk
- Cook the potatoes in a medium saucepan (or your largest one for broccoli). Put the potatoes in a colander to drain them. Allow it to steam dry for a couple of minutes.
- While the ginger and turmeric are heating, heat the butter in a separate pan. Allow the butter to melt gently for about 1-2 minutes before removing from heat.
- Pass the potato through a ricer, sieve back into pan. Or return cooked potatoes to pan and mash them with a potato mallet. Stir in the cream, salt, and mix well.
- Gently reheat the mash to serve, adding a drop of milk to achieve your preferred consistency – I like a nice creamy mash. Add a little butter to the center of the dish.
GET AHEAD You can prepare up to the end of the third step an hour or two in advance.