The addition of pears gives this wonderfully rich mash a slightly sweet taste. It’s great with turkey, pork and beef, as well as veggie dishes
- 1.5kg (3lb 5oz) floury potatoes, peeled and cubed
- 2 garlic cloves, bashed
- 100g (4oz) butter, plus a little extra for the pears
- 200ml (7fl oz) double cream
- 2 ripe pears, cored and diced
- 1tbsp chopped fresh thyme
Put the potatoes in a large pan of lightly salted water, add the garlic and bring to the boil. Simmer for 15 mins until soft. Drain and return to the pan. Warm over a very low heat to cook off any excess water. Add the butter and cream, then heat gently until bubbling. Mash until smooth.
Meanwhile, cook the pears and thyme in a little butter in a small pan for 5 to 10 mins until softened. Stir into the mash and season to taste.
You can make this dish in the morning then cool and chill for a couple of hours. Microwave until piping hot before serving.