Method

• 1.
  Place potato, stock, wine and 3 cups (750ml) cold water (to completely cover potato) in a saucepan over medium-high heat. Add 1 tsp salt flakes and bring to the boil. Boil for 25 minutes or until potato is very tender. Drain and cool slightly, then pass through a ricer or mash using a potato masher.
• 2.
  Meanwhile, place cream and 100g butter in a saucepan over medium heat and bring to a simmer. Stir until butter has melted, then beat into mashed potato and season well. Keep warm. (If you used a masher, pass potato through a sieve after mashing so it’s extra smooth.)
• 3.
  Place remaining 30g butter in a clean saucepan with maple syrup, extra white wine, thyme and garlic. Place over medium heat, bring to a simmer and cook for 1 minute to reduce and thicken slightly. Add pecans and cook, stirring, for 2-3 minutes or until sticky and coated.

• 4.
  Place mash in a serving dish and drizzle with pecan butter. Scatter with extra thyme leaves and freshly ground black pepper, and serve immediately.