1¼ kg potatoes (see Cook’s tip)
1½ tsp Mexican seasoning
1 Tbsp extra virgin olive oil
125g unsalted butter, at room temperature
200ml cream, heated
150g sour cream
¼ tsp ground nutmeg
Sea-salt flakes and freshly ground white pepper, to season
Preheat oven to 200°C fan-forced (220°C conventional). Peel potatoes, reserving peel, then toss peel with Mexican seasoning and then with olive oil. Arrange in a single layer on an oven tray lined with baking paper and bake for
20-25 minutes, until crisp.
Meanwhile, cut potatoes into chunks about 3cm wide. Steam over medium heat until very tender, then spread on a tray to steam until surface of potato chunks starts to look chalky.
Crush potato with a fork, then press through a fine sieve into a bowl. Beat in butter and 150ml of the hot cream, then fold in sour cream and nutmeg. Add remaining hot cream if needed. Season, then keep mashed potato warm over a saucepan of simmering water until peel is cooked. Serve mash with crisp peel.