Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Proper mash is one of life’s small but significant delights. Having tasted this, I just can’t understand the packet stuff at all...


  • 1.5 kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
  • 175 g butter
  • 300 ml milk
  • 1 egg
  • ¼ tsp freshly grated nutmeg
  • sea salt
  • freshly ground black pepper


    Peel the potatoes, cut into pieces, place in a saucepan of boiling water and simmer for 20 minutes. Drain well, return to the pan over a low heat and, shaking the pan, allow the excess moisture to steam off. Mash the potatoes until smooth – for perfect mash try using a hand-held ricer.

    Place the butter and milk in a saucepan over a medium heat and gently bring to the boil. Slowly pour the melted butter and hot milk into the potatoes, mixing well with a rubber spatula. Break in the egg and beat. Finally, add the nutmeg and seasoning. Mix well, taste and adjust to your personal choice. Serve at once.