Make mash like a pro

Giles elstob, head chef at Plot restaurant in london, tells us how. PEEL 750g Maris Pipers, slice each in two and cook in boiling salted water until tender (don’t dice as smaller ones take on more water).

Boil 250g cream; reduce by half, add a pinch of saffron and remove from heat. Drain potatoes, heat in pan to dry out for 2 mins. For the silkiest result press potato through a ricer. Or mash, beat in 150g butter, then the cream. Add Maldon sea salt and black pepper to taste.