Potato Salad Cream, Pilot

Ingredients

(serves 4 entree size)

1kg Dutch cream potatoes (we use Ingelara potatoes)

1kg unsalted butter (you won’t need all of this)

500ml reserved potato cooking water

3 fresh crunchy apples (we use Cox's Orange Pippins from Gollion farm)

Cold pressed apple juice

1 bunch chives

1/4 bunch celery, cut to 1cm cubes

4 radishes, cut to 1cm cubes

Method

1. Peel and spiralise apple and vac seal with cold-pressed apple juice. Do this a few times so the vacuum seal presses the juice into the apples. This helps retain the crunch and keeps them juicy.

2. Boil potatoes with skin on. Once soft, take them out and set aside the liquid for later use.

3. Put them in a 180C (350F) degree oven for 45 minutes to dry out excess moisture.

4. Scoop out the flesh of the potato, making sure to not get any peel of the potatoes, then in batches put them into a blender with 250g butter, 200g reserved potato cooking liquid and blend until desired texture is achieved. The trick is to add the butter and cooking liquid so it doesn't get starchy, but not so much that it's too runny. It is also very important to put everything together whilst it is hot. You want a thin puree consistency similar to double cream. Season to taste.

5. To serve, pour the potato puree on the bottom of a serving dish. Sprinkle with fresh cut chives, celery and radish. Place the spiralised apple on top in the centre and drizzle with salt and olive oil.