Men's Health (UK) - - In This Issue -

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.


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

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