• Peel the potatoes and cut into cubes.
  3 large potatoes
• Place the potatoes in a saucepan in a pan of cold water with some salt and bring to boil.
  1 tsp salt
• Lower heat and simmer for about 15 minutes until potatoes are done. They should be nice and soft.
• Drain and leave to air dry for a couple of minutes.
• Season generously with salt and pepper, add the butter and cream and mash the potatoes well. Add a little bit of milk to lighten the texture. As mentioned, you want the mash on the fluid side for easy assembly.
  30 g butter, 50 ml double or single cream, salt and pepper to season, fresh milk as needed, to lighten the mash
• Set aside to cool down. If you start assembling the starter while the mash is warm, the glasses will start to steam up.

Assembly

• Place about 1 Tbsp of mash in each glass, the mash ought to settle fairly well into the glass shape.
• Follow by 1 Tbsp of pesto, spreading it out a little. There is no need to get the pesto to the edge as the next lot of mash will do that.
  100 g fresh pesto
• Now you place another Tbsp of mash over, letting it spread to the edge.
• Top with nuts, some torn basil leaves and place a cheese crisp as in the picture.
  a few fresh basil leaves, 6-10 cheese crisps, Toasted pine nuts or flaked almonds, Optional topping - crumbled croutons