Creamy Mash Potato
- 5 kilograms potatoes
- salt (for potato water to taste)
- 175 grams soft unsalted butter
- 250 ml sour cream
- good grinding of nutmeg
- good grinding of pepper
- 35 grams grated parmesan
- Teaspoon salt (to taste)
- 75 grams dried breadcrumbs
- 75 grams soft unsalted butter
- 50 grams grated parmesan
- Peel the potatoes, then cut each one roughly into quarters, put into a large pan of salted water and bring to the boil. Lower the heat slightly and cook until the potatoes are tender and soft. The timing will depend on the size of your pan, but allow about 30 minutes once the water has come to the boil.
- Before you drain the potatoes, reserve 2 cupfuls (500ml) of the cooking water, then drain the potatoes and put them back in the hot, dry pan with the lid on – now off the heat.
- Melt the butter and sour cream in a saucepan, then pour this over the cooked and drained potatoes in their warm pot, and mash them while slowly adding some of the reserved potato cooking water to get the right softness and consistency. Add the nutmeg, pepper, Parmesan and sea salt to taste.
- Spoon it into a wide, shallow ovenproof dish and smooth the top. You can let this cool and then refrigerate it covered with clingfilm for up to 3 days.
- When you’re ready to reheat, preheat the oven to 200°C/gas mark 6/400ºF and take the dish of potatoes out of the fridge to come to room temperature.
- Tip the breadcrumbs into a bowl, then add the butter, a teaspoonful at a time, and mix together to form a lumpy crumble. Dot over the top of the potatoes, and then sprinkle with the Parmesan. Bake for 30 minutes, or until piping hot all the way through.