Potatoes cooked in bay-infused milk
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Potatoes cooked in bay-infused milk

By Matt Tebbutt

The ultimate Sunday lunch side dish, these creamy potatoes add a powerful herbal note to the table

  • Prep:5 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 334
  • fat 20g
  • saturates 12g
  • carbs 33g
  • sugars 9g
  • fibre 2g
  • protein 8g
  • salt 0.5g

Ingredients

  • 100g salted butter
  • 1kg small salad potato, scrubbed of their skins
  • 6-8 bay leaves, fresh or dried
  • about 850ml/1½ pt full-fat milk

Method

  1. Melt the butter in a large saucepan and throw in the potatoes and some seasoning. Colour gently all over for 10 mins or so.

  2. When the potatoes are nicely golden, add the bay leaves and milk, making sure potatoes are covered. Gently simmer for 20 mins until the potatoes are cooked through. Turn off the heat and leave to infuse in the milk until ready to serve. Drain and serve.

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