Ingredients
450 g mashing potatoes
120 g unsalted butter
120 g double cream
50 g milk
125 g Manchego cheese (optional)
Sea salt to taste
Tools
Fine sieve
Directions
Step 1
Potato Purée
450 g mashing potatoes
120 g unsalted butter
120 g double cream
50 g milk
125 g Manchego cheese (optional)
Sea salt to taste
Step 2
Peel and quarter the potatoes, ensuring all pieces are roughly the same size for even cooking.
Step 3
In a medium pot, add cold water and season well with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are soft.
Step 4
Drain and allow to dry for a few minutes to release steam. While still hot, press the potatoes through a fine sieve.
Step 5
Heat cream and milk in a pan over medium heat, then fold the mixture into the mashed potatoes, butter, and finely grated Manchego cheese.
Step 6
Stir quickly to create a smooth purée, and return to heat if necessary. Be cautious not to overheat to prevent splitting. Season with salt and serve immediately.
