Sometimes the British summer is so depressingly non-existent that even in July one craves soup, hot chocolate, pumpkins, potatoes and, crucially, fat. I do not mean to brag on this one but my own mashed potatoes are the tastiest I’ve ever had anywhere or anytime.
1kg of Desiree potatoes cut into quarters
100g unsalted butter
100ml sour cream
grated Parmesan
Peel the potatoes, cut them into quarters and place to boil in a large saucepan. Add a handful of sea salt to the boiling water as well. Once way soft, drain well and mash with your chosen method. I find that a vegetable mill, something that comes with a spinning handle and has a metal cutter at the bottom, is the very best way to ensure that your potatoes are mashed to perfection and stay dry. However, a classic hand-held ricer is also a viable option. Make sure that potatoes are extra cooked if you use this method and that your mashing bowl is warm. You want absolutely no lumps and a warm mash at the end of the process.
When you are half-way through the mashing, add the butter in spoons. Mash some more and now add the sour cream. Continue to mash until it is perfectly smooth. At this stage it makes sense to fold in a very generous helping of grated Parmesan (if you are not a vegetarian... Parmesan is not a vegetarian cheese). Crack some pepper if you must and enjoy.
What? No pic today? Sorry, I was too busy (and too fast) eating.
