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    Vanilla pomme purée

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    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.

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