Crispy Thyme Mash

Serves: 4

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Prep Time: 15

Cook Time: 25

• 1.1kg (2½lb) white floury potatoes, such as Maris piper
• 75g (3oz) butter
• 75g (3oz) fresh white breadcrumbs
• Few thyme sprigs, leaves removed
• 100-150ml (3½-5fl oz) milk
• 1tbsp wholegrain mustard

Method

1. Cut the peeled potatoes into large, even-sized pieces. Put into a large pan, cover well with cold water and bring to the boil. Boil for 15min or until the potatoes are cooked through (check by pushing a knife through a potato, it should go through easily). Drain and leave to steam in the colander for 10min.
2. Meanwhile heat 40g (1½oz) of the butter and fry the breadcrumbs until crisp and golden. Stir through the thyme leaves and some seasoning and set aside.
3. Return potatoes to the empty pan and mash well with the remaining butter, the milk, the mustard and plenty of seasoning.
4. Reheat the mash in the pan, adding more milk if necessary. Pile into a serving dish and top with the thyme crumbs. Serve.

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