Swedish meatballs with mashed potato

For the mashed potato: tip the potatoes into a large saucepan, cover with cold water and season with a pinch of salt. Cover the pan with a lid, bring to the boil over a high heat then reduce the heat and simmer for 15 minutes, or until tender.

Drain thoroughly then pass the potatoes through a vegetable moulis or potato ricer with 50g of the butter into a large bowl (alternatively use a potato masher to mash with the butter until very smooth).

Pour the cream into a small, clean saucepan, bring to the boil over a medium-high heat and simmer vigorously for 2-3 minutes until reduced in volume by half.

Pour the reduced cream into the mashed potato along with 4 tablespoons of milk and the remaining butter. Beat until smooth then season, to taste, with a pinch of freshly grated nutmeg and salt. Add as much or as little of the remaining milk as necessary to get a soft consistency. Keep warm.

For the meatballs : soak the breadcrumbs in the milk for 10 minutes.

Squeeze the breadcrumbs to remove any excess moisture then place the breadcrumbs into a large bowl with the mince, onion, egg, four spice, salt and white pepper. Use your hands to thoroughly mix everything together.

Splash a little cold water onto your hands, take about a tablespoon of the mixture and use your hands to mould it into a walnut-sized ball (about 3cm diameter). Repeat with the remaining mince mixture.

Melt the butter in a large heavy-based frying pan over a medium heat and fry the meatballs in the butter for about 10-15 minutes, turning occasionally, until golden-brown and cooked through (you may need to do this in batches to avoid overcrowding the pan).

Transfer the meatballs to a warm serving plate then pour the cream into the pan used to cook the meatballs, stirring to mix in any meat juices. Heat until the cream is hot, but not boiling, then pour this around the meatballs.

. Serve the meatballs with the mashed potato and lingonberry jam alongside.

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