Pork chops served with a luxurious mash. The chops are brined for extra succulence.
1. In a medium saucepan over medium heat, add the double cream, bay leaf, nutmeg and garlic. Bring to a boil and reduce the cream by one fourth. This should take 3 to 5 minutes.
2. Turn heat down to medium-low and bring to simmer. Cook 8 to 10 minutes, or until a diced potato can easily be smashed. Be sure not to let the water come back to a boil or you will end up with watery mushy potatoes. 4. Scoop cooked potatoes into a ricer and press over a medium-sized bowl. Repeat until all the potatoes have passed through the ricer. Slowly fold a third of the infused cream into the riced potatoes with a rubber spatula.
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