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Serves 4
Prep Time: 5 minutes
Cook Time: 45 minutes

  • 6 large rooster potatoes
  • 100g rock salt
  • 300ml cream
  • 300g butter


  1. Place the potatoes (skin on) on a bed of salt on a tray. Bake at 200c for 1 hour in a preheated oven.
  2. Place in the cream into a pot and warm
  3. Remove the potatoes from the oven, cut in half and press through a fine sieve or potato ricer, leaving the skins behind.
  4. Place the potato pulp in a pot on the heat and add the cream in stages. Finally, add the diced cold butter, mixing all the time, until a shiny mash is achieved.
  5. Season and serve warm.