Jersey Royal Potato and Clotted Cream Mash with Chives

Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a generous pinch of sea salt.

Bring the water to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

While the potatoes are cooking, gently warm the Jersey milk and butter in a small saucepan until the butter is melted. Do not boil.

Once the potatoes are cooked, drain them thoroughly. Return them to the pot and let them steam dry for a minute or two to remove any excess moisture.

Mash the potatoes using a potato masher or ricer until smooth. For a smoother mash, pass the potatoes through a ricer.

Gradually add the warm milk and butter mixture to the mashed potatoes, stirring until well combined and creamy.

Gently fold in the Jersey clotted cream and chopped chives, being careful not to overmix.

Season to taste with sea salt and freshly ground black pepper.

Serve immediately, garnished with extra clotted cream and chives, if desired.