Vanilla pomme purée

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 6


1kg floury potatoes (Maris Piper or King Edwards for example)
3 bay leaves
1 vanilla pod, split lengthways
1 tbsp whole black peppercorns
150g unsalted butter, cut into cubes
100ml whole milk


Cut unpeeled potatoes in half and place into a large saucepan of water along with the bay leaves, the vanilla pod and the pepercorns along with a pinch of salt. Make sure there is enough water to fully cover the potatoes.

Brng the water to the boil and cook the potatoes till they're soft - this takes about 10-15 minutes from when the water starts to boil. Drain the potatoes thoroughly and, when they're cool enough to handle, peel.

If you have a potato ricer, pass the potatoes through it into a large bowl while still hot. Then stir in butter and the milk, season to taste then serve. If you do not have a ricer, mash using a potato masher with the milk, butter and seasoning.