MISO MASHED POTATOES WITH SPRING ONIONS & CAPERS

Let’s get cooking!

• Step 1 of 3

  BOIL ‘TIL TENDER

  Put the potatoes in a large saucepan and cover with cold water. Add a big pinch of salt, then bring the water to the boil. Reduce to a simmer and cook for 15-20 minutes, until the potatoes are completely tender.

  Drain the potatoes in a colander, then leave them to steam-dry for a few minutes. Meanwhile, gently warm the cream and mustard in a saucepan over a low heat.

• Step 2 of 3

  MMMASH

  Mash the potatoes (ideally using a potato ricer) until completely smooth, incorporating the butter (saving around 20g of it for later) and miso while you work. Fold in the warm cream to create a smooth, creamy mash. Season well with salt and pepper.

• Step 3 of 3

  FINISH & SERVE

  Spoon the mash into a warm serving bowl (or several smaller bowls), using the back of a spoon to swirl the top. Melt and drizzle the reserved butter over the top, then mix together the lemon zest, capers and spring onion and arrange on top. Finish with a sprinkle of chives.