• Potatoes
  • 4 large garlic cloves
  • 60 ml warmed milk
  • Large knob of butter
  • Salt and pepper
  • Chopped parsley

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This is a twist on the usual mash. Being a garlicaholic, this allows me to indulge. As you can see I haven’t put a quantity for the potatoes, just do enough for you and whoever else is eating. My rule is one garlic clove per person. If you lurve garlic add more, or simply experiment to find how strong or mild you want your potatoes to taste.
Peel and wash your spuds. Peel the cloves of garlic and chop into slices. For speed chop the potatoes up small to ensure a quicker cooking time. Remember to add salt to the pan. Once all cooked for approx. 20 mins (test with a fork) drain the water and pop them back into the same pan. Add the butter and warmed through milk. (Warmed for approx. 40 seconds in a microwave). Now get mashing or use a potato ricer for a really creamy finish. Taste, add more salt if required and pepper. Chop some parsley and sprinkle over the top.