1Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt.
2Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt.
3Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt.
4Set the pan over a high heat and bring to the boil.
5Set the pan over a high heat and bring to the boil.
6Set the pan over a high heat and bring to the boil.
7Once 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.
8Once 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.
9Once 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.
10Drain, then return to the pan to steam-dry for 5 mins.
11Drain, then return to the pan to steam-dry for 5 mins.
12Drain, then return to the pan to steam-dry for 5 mins.
13Meanwhile, warm the milk, garlic and butter in a small pan over a low heat, or in the microwave.
14Meanwhile, warm the milk, garlic and butter in a small pan over a low heat, or in the microwave.
15Meanwhile, warm the milk, garlic and butter in a small pan over a low heat, or in the microwave.
16Mash 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).
17Mash 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).
18Mash 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).
19Tip the warmed butter, milk and garlic mixture and some seasoning into the bowl with the hot mash.
20Tip the warmed butter, milk and garlic mixture and some seasoning into the bowl with the hot mash.
21Tip the warmed butter, milk and garlic mixture and some seasoning into the bowl with the hot mash.
22Beat everything together with a wooden spoon or spatula until the butter has melted and the mash is smooth and creamy.
23Beat everything together with a wooden spoon or spatula until the butter has melted and the mash is smooth and creamy.
24Beat everything together with a wooden spoon or spatula until the butter has melted and the mash is smooth and creamy.
Ingredients
1 kg floury potatoes (like Maris Piper), peeled and cut into chunks
1 kg floury potatoes (like Maris Piper), peeled and cut into chunks
1 kg floury potatoes (like Maris Piper), peeled and cut into chunks
100 ml whole milk
100 ml whole milk
100 ml whole milk
1 garlic clove crushed or finely grated
1 garlic clove crushed or finely grated
1 garlic clove crushed or finely grated
50 g butter cut into small pieces
50 g butter cut into small pieces
50 g butter cut into small pieces
Equipment
large pansmall panpotato masherricerlarge bowlwooden spoonspatulamicrowave