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Heston: "The technique here, i.e. cooking waxy potatoes at a very specific temperature, is designed to hold on to the starch in the potatoes and prevent it from leaking out and turning the potato gluey. The end product is the creamiest smoothest pommes purées ever. If you want to be extra decadent, go 50:50 potato to butter. Adding lime jelly cubes for a fresh burst of flavour is optional.
Serves 6
1kg waxy potatoes, peeled – reserve the peelings
240ml whole milk
250g unsalted butter, diced
For the lime jelly cubes (optional)
Juice and finely grated zest of 10 limes
50g white caster sugar
1 tbsp agar flakes
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1st Keep
 smp208
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