Richard Fox: "Make sure you use a good quality, floury potato such as Maris Piper. If you want a richer version of this smooth velvety mash, just substitute a little of the milk for double cream - naughty but nice."
1. Peel the potatoes and cut into chunks. Place them in a pan and cover with the water, beer and a dessertspoon of salt. If there isn't enough liquid to cover the potatoes, just add some more water until covered.
2. Bring to the boil and simmer until the potatoes are just starting to break apart.
3. Drain off any liquid, making sure any residual moisture has evaporated. In the meantime, heat the milk and the butter, being careful not to allow it to boil. Remove from the heat once the butter has melted.
4. Mash the potato, ideally with a potato ricer, while it's still warm. Immediately after the potato is mashed, fold in the warm butter and milk mixture. Add salt and white pepper to taste.
© Richard Fox
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