- 3 large potatoes, peeled and cut into large chunks
- 100g Rodda’s Cornish clotted cream
- 100g salted butter, plus extra to serve
Put the potatoes into a large pan of water, bring to the boil, then simmer until soft. When cooked, drain and mash until there are no lumps.
Add the Rodda’s Cornish clotted cream and the butter and mash again until smooth.
Season with salt and white pepper and serve with a knob of butter on top.