A daring yellow mash subtly flavoured with turmeric and ginger.
2kg maris piper or king edward potatoes, peeled and cut into even-sized pieces if large
50g unsalted butter, plus extra knob
1 tbsp finely grated turmeric root
1 tbsp finely grated ginger root
3 tbsp double cream
A splash of whole milk, if needed
- Bring a medium-large pan (you will need your largest for the broccoli) of salted water to the boil and cook the potatoes until tender. Drain them using a colander and leave in it for a few minutes to steam-dry.
- Meanwhile, melt the butter in the same pan over a medium heat with the turmeric and ginger. Gently sizzle for 1-2 minutes, then remove from the heat.
- Either pass the potatoes through a ricer or sieve back into the pan, or return the cooked potatoes to the pan and mash with a potato masher. Add the cream and some salt and stir to blend.
- Gently reheat the mash to serve, adding a drop of milk to achieve your preferred consistency – I like a nice creamy mash. Transfer to a serving dish and pop an extra knob of butter in the centre.
GET AHEAD You can prepare up to the end of the third step an hour or two in advance.
Food styling: Katie Marshall. Food styling assistant: Rosie Bensberg. Prop styling: Max Robinson