Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 16

1 kg floury maincrop potatoes, such as King Edwards or Maris Piper

2 tablespoons crème fraîche

4 tablespoons full-fat milk

about 50g butter

wholegrain mustard, to taste (I suggest 2 heaped teaspoons, but taste it to see if it needs more)

Peel the potatoes and cut them into medium-sized chunks. Put them in a large pan of well salted boiling water and cook for about 20–25 minutes or until soft. Meanwhile, heat the other ingredients together in another pan, or in a bowl in the microwave.

When the potatoes are ready, drain them well, wait until the steam dies down and add them to the other pan or bowl. Mash them into the artery-clogging buttery cream and beat it all together with an electric whisk. You can either do this so it’s ready when you are ready to serve, or do it earlier and reheat it in the microwave or in a bowl over a pan of simmering water when you need it.