Place potatoes in a large saucepan. Cover with cold water and place over high heat. Bring to the boil. Cook for 15 minutes or until tender. Drain well.
Heat butter and cream in a medium saucepan over low heat. Place potatoes in a potato ricer and press into the cream mixture (alternatively, use a potato masher to mash until smooth). Season with salt and ground white pepper. Use a wooden spoon to stir to combine. Serve immediately with salad greens and barramundi parcels.
Serving size: 8
Recipe courtesy of taste.com.au