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Jersey Milk Potato Puree (serves 6)
What you need
  • 900g baking potatoes
  • 250ml Delamere Channel Island milk
  • 200g butter
  • Sea salt to taste
What you do
  1. Boil the potatoes in the skin until cooked and a knife comes away easily when inserted. Drain and peel when still warm.
  2. Meanwhile bring the milk and butter to the boil.
  3. Puree the potatoes through a ‘ricer’ or sieve and beat in the Jersey milk in 5 or 6 batches until soft.
  4. Season with sea salt