There’s more to spud prep than investing in a sturdy peeler. Start with a Samurai precision knife (£ 150 Tog). With 21 layers of specialised steel and copper the potato won’t stick, says Eggleton, meaning tidier cuts – none of which will be on your fingers. If perfectly uniform slices are your serving method of choice, sheath the knives and opt for a jumbo mandolin (£ 47 Vogue), instead. Or, when you’re baking in batch, the spiked baker stand (£ 4 Kitchencraft) will cook a quartet of whole spuds in half the time. Metal prongs channel heat to the potatoes’ cores for soft-to-the- centre results. But if you prefer your pommes pureed, drop the masher and pick up a potato ricer (£ 28 Oxo). “For creamy mash without using half a tub of butter, a good ricer is a must,” says Eggleton. Clip to your pan, squeeze the cooked spuds, and mix with milk and light sour cream for a silky side order of gourmet comfort food.
INDULGENT DAUPHINOISE WITH CHICKEN
SERVES 4 Double cream, 200ml Whole milk, 300ml Nutmeg, big pinch Russet Burbanks, 400g, peeled and sliced Bulb of garlic Medium free range chicken, marinated in brine overnight Salt & pepper to taste