Serves 10
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  1. Peel 2kg potatoes and chop into 4cm chunks.
  2. Bring a large pot of salted water to a simmer and add the potatoes.
  3. Bring to a boil and cook for 30 minutes or until very tender.
  4. Drain the potatoes well, turning the heat off on the hob.
  5. Return the pot to the hob and allow to steam dry for 20-30 seconds, then mash the potatoes. Allow the rest of the steam to escape.
  6. Add 80g butter, 150g cream cheese and 100ml cream.
  7. Mash vigorously until smooth. Add salt and black pepper to taste and stir well.

Nutrition Facts

Make ahead: Don’t use valuable time on the day – make your mash ahead of time! Prepare the recipe as stated, then transfer to a baking dish. Store in the fridge, removing about two hours before baking. Use a fork to make ridges in the top of the potatoes, then dot a little extra butter over the top and bake at 180˚C/160˚C fan/gas mark 4 for 25-30 minutes until golden on top.