Method

Cut potatoes into roughly 5cm cubes and place them in a large pot, cover with cold water and a pinch of salt.

Bring to a boil, then lower the heat and simmer for 15-20 minutes until tender and easily pierced with a fork.

Once cooked, drain well then return to the pot and set over a very low heat for 2 mins to dry completely.

For creamy consistency use a potato ricer or press the potatoes through a sieve to ensure no lumps.

Heat the milk and Herbivore^® Butter in a small pan, then pour over the potatoes, remove from heat.

Whip the potatoes with a whisk or spoon until smooth and creamy.

Season with salt and pepper, top with chives, crispy shallots and an extra knob of butter.

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Serve and enjoy

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