A Turmeric mash is the perfect way to celebrate supper

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.