Parmesan Rocket Mash

Bring a pan of salted water to the boil. Meanwhile, peel and chop potatoes into roughly 3-inch pieces. Add potatoes to the boiling water and cook for around 15 minutes, until potatoes are easily pierced with a fork.

Using a potato ricer (or a masher), mash potatoes so there are no lumps left and you have a smooth texture. While still warm, stir in crème fraîche and Parmesan and mix well. Add milk, a little at a time, and combine. Finally, add the rocket and stir until evenly distributed.

Serve while hot. You can briefly return the pan to the hob, stirring well, if the mash has cooled too much. If desired, serve with a knob of butter on top for added flavour and silkiness.