• 1 lb small new potatoes or 1½ lbs of medium, evenly sized potatoes
• 8 ozs (225 g) button mushrooms
• 1 oz (28 g) butter
• 2 tablespoons plain flour
• 1 pint (570 ml) full or semi-skimmed milk
• Salt and pepper
• 1 or 2 tablesppons double cream
• Pinch of grated nutmeg

Method:

1. For new potatoes, scrape and leave whole. For other potatoes, peel and cut each one into four.
2. Par boil in salted water and drain. Cover and put aside.
3. Wash the mushrooms and trim the stalks if necessary. Don't pull the stalks out or the mushrooms will shrink whilst cooking.
4. Melt the butter in a pan and stir the mushrooms in to coat. Mix in the flour, milk and seasoning and stir until boiling.
5. Add the potatoes, bring back to the boil and then cover the pan and simer gently for around 10 minutes.
6. Stir in the cream and a pinch of grated nutmeg, allow to heat through and then serve.

Serves 4