Bay scented mash

Bay leaves cooked with the potatoes give a subtle herb flavour to Matt Tebbutts soft, buttery mash
By Matt Tebbutt
Bay scented mash
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 kg Maris Piper potatoes, cut into large chunks
  • 3 bay leaves
  • 250 g unsalted butter, diced
  • 250 ml double cream
  • freshly ground white pepper
  • freshly grated nutmeg, optional


1. Boil the potatoes with the bay leaves in a large pan of boiling, lightly salted water for 15-20 minutes or until the potatoes are tender. Drain in a colander and leave to steam so they dry out slightly.

2. Break the potatoes down a little then push the mixture through a drum sieve into a clean pan.

3. Gradually stir in the butter and cream with salt and white pepper to taste. Add a little grated nutmeg if you wish and gently warm through over a low heat.

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