Creamy mashed potatoes

• 500 g/1 lb 2 oz floury potatoes, peeled and diced
• 250

Bring a large saucepan of lightly salted water to the boil over a high heat, add the potatoes and boil for 15-20 minutes until tender, then drain well and return to the pan. Cover and leave to one side to dry for 5 minutes, then mash with a potato masher or put the potato through a potato ricer.

Put the cream, butter and thyme in a small saucepan over a medium heat and bring to the boil