Directions
- 1Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt.
- 2Set the pan over a high heat and bring to the boil.
- 3Once 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.
- 4Drain, then return to the pan to steam-dry for 5 mins.
- 5Meanwhile, warm the milk, garlic and butter in a small pan over a low heat, or in the microwave.
- 6Mash 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).
- 7Tip the warmed butter, milk and garlic mixture and some seasoning into the bowl with the hot mash.
- 8Beat 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
- 100 ml whole milk
- 1 garlic clove crushed or finely grated
- 50 g butter cut into small pieces
Equipment
large pansmall panpotato masherricerlarge bowlwooden spoonspatulamicrowave
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