Clotted Cream Mash Potato Recipe

Prepare Potatoes

Peel the potatoes and cut into even 4 cm (1.5 in) chunks. Rinse in cold water to remove excess starch.

Cook

Place potatoes in a large pot and cover with cold water by about 2 cm. Add 1 tsp of the salt. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender when pierced, about 15–20 minutes depending on size.

Warm Dairy

While potatoes cook, warm the milk, 50 g butter and 60 g clotted cream together in a small saucepan over low heat until butter melts and mixture is hot but not boiling; keep warm.

Drain & Steam

Drain potatoes in a colander for 1–2 minutes, then return to the warm pot off the heat for a minute to let excess moisture evaporate (this yields drier, fluffier mash).

Mash & Combine

Pass potatoes through a ricer or mash thoroughly with a potato masher until smooth. Gradually add the warm dairy mixture, stirring gently until incorporated and the mash is silky. Add remaining 1 tsp salt and the black pepper, taste and adjust seasoning. Fold in remaining 60 g of clotted cream for extra richness if desired.

Prepare Chives

Finely chop the fresh chives. Reserve about 1 teaspoon for garnish.

Crisp Top (stovetop)

Heat 3 tbs rapeseed oil and 20 g butter in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Spoon portions of the mash (about 2 large tablespoons each) into the pan and flatten slightly to make small patties. Cook without moving for 3–4 minutes until the underside is deep golden and crisp. Flip and crisp the other side 2–3 minutes. Work in batches to avoid crowding.

Alternatively - Oven Finish

If preferred, spread the mash in an even layer in an oiled ovenproof dish, brush lightly with melted butter and dot with a little extra clotted cream; bake at 220°C (425°F) for 10–12 minutes until the top is bubbling and edges are crisp.

Season & Serve

Transfer crisped mash patties or slices to a serving plate. Sprinkle with chopped chives, lemon zest if using, and sea salt flakes. Serve immediately while hot and crisp on the outside and ultra-creamy inside.