750g potatoes, peeled and halved
100g butter (unsalted)
50ml whole milk or double cream
75g fresh wild garlic (or spring onions) finely chopped
1 tsp Cornish Sea Salt & Peppery
Pinch of nutmeg [optional]
Boil the potatoes in salted water (add a pinch of Cornish Sea Salt Crystals to the water) until cooked and drain. Return to the pan, add ¾ of the butter and mash until smooth. Gradually add the cream or milk until the mashed potato is a smooth, creamy consistency.
Stir in the chopped wild garlic and season to taste using Salt & Peppery. Add a pinch of grated nutmeg, if using, and, if you wish to, add the remaining butter to make it extra luxurious.
Top Tip: if wild garlic isn't in season, use chopped spring onion.