Garlic mashed potatoes
Add garlic to mashed potatoes to make a side worthy of a special occasion, for Christmas or a special Sunday lunch. Mash to your preferred texture
- Serves: 4 persons
- 1kg floury potatoes (like Maris Piper), peeled and cut into chunks
- 100ml whole milk
- 1garlic clove, crushed or finely grated
- 50g butter, cut into small pieces
Step 1Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are tender and easily pierced with the tip of a knife. Drain, then return to the pan to steam-dry for 5 mins.
Step 2Meanwhile, warm the milk, garlic and butter in a small pan over a low heat, or in the microwave.
Step 3Mash the potatoes with a potato masher for a lumpier mash, or pass through a ricer into a large bowl for lump-free (you may need to do this in batches).
Step 4Tip the warmed butter, milk and garlic mixture and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mash is smooth and creamy.