Cooking instructions

1. Bring a pan of salted water to the boil. Add the potatoes and cook for 15 minutes with the lid on.
2. Meanwhile, if you’re making the regular, mustard or truffle mash, put the butter, milk and cream into a small saucepan and bring to a gentle simmer. For the mustard mash, add the mustards to the warm cream mixture. For the truffle mash, add the truffle paste and truffle oil to the pan instead.
3. For the garlic and herb mash, heat the butter in a small saucepan, add the garlic and woody herbs, and cook for 2–3 minutes. Pour in the milk and cream and bring to a gentle simmer. Add the soft herbs and cook for another 2–3 minutes.
4. When the potatoes are cooked, drain in a colander. Put them through a potato ricer as quickly as possible and return them to the saucepan.
5. Pour over the flavoured cream and mix well. Season to taste with salt and pepper, stir again and serve.

Tips: The hotter the potato when you put it through the ricer, the fluffier the mash, so move fast once the potatoes have been drained.

GORDON RAMSAY QUICK & DELICIOUS by Gordon Ramsay
Hodder & Stoughton 2019
Photography copyright © Louise Hagger 2019