Mashed potatoes

Simmer the russet potatoes skin on in heavily salted water, so they do not absorb too much moisture and go wet.

Warm cream and butter to a simmer with garlic, a sprig of thyme, a bay leaf and whole peppercorns. Hot cream and butter incorporate better and give a smooth, silky mash.

Peel the potatoes while they are hot; they go grainy if you let them cool first.

Pass the potatoes through a ricer once, rather than working them with a masher, to avoid a gloopy, starchy texture.

Strain the infused cream and butter and beat it into the potatoes, then season with a little more salt.

Cool, portion and freeze dry.