POTATO PURÉE

Serves 6–8

It’s hard to go past a buttery potato purée, especially with lamb cutlets. At the restaurant we boil the potatoes with their skins on, then peel them while they’re hot. This improves the flavour. You can do this at home, too, but you will still get a delicious result if you don’t want the hassle. The most important part that must be followed is pushing the puréed potatoes through the mouli. This removes any lumps and makes the purée lighter. I like to use desiree potatoes at the restaurant but you could also use nicola, Toolangi Delight or bintje.

600 g (1 lb 5 oz) large waxy potatoes, peeled

70 ml (2¼ fl oz) milk

70 ml (2¼ fl oz) pouring (single) cream

50 g (1¾ oz) unsalted butter, cubed & at room temperature

sea salt & freshly ground white pepper

Place the potatoes in a large saucepan of cold salted water, bring to the boil and cook until tender.

Meanwhile, combine the milk and cream in a small saucepan and bring to the boil. Remove from the heat and keep warm.

Drain the potatoes and pass through a mouli (food mill) back into the warm pan. Using a wooden spoon, incorporate the hot milk mixture into the potato. Add the butter, a cube at a time, stirring into the potato purée until well combined. Season to taste with salt and pepper.