Serves 1
Directions
- 1Wash the potatoes.
- 2Cut the potatoes into chunks, leaving the skin on if you prefer.
- 3Boil the potatoes on the stove, fiercely salting the water until it tastes like the sea.
- 4While potatoes are boiling, melt some butter, heavy cream or milk in a separate pot.
- 5Grate fresh garlic into the butter and cream mixture and stir until melted together.
- 6Season the mixture with salt and pepper.
- 7Once the potatoes are cooked through (you can poke a fork through it), drain them out and put them back in the same pot.
- 8Shake the pot around to get all the excess moisture out.
- 9Mash the potatoes with a potato masher.
- 10Turn the heat all the way down or off for this part.
- 11Slowly pour the butter and cream mixture into the mashed potatoes and fold it in. Do not over stir or put too much to avoid gumminess.
- 12Add a knob of cream cheese and sour cream and fold that in as well.
- 13Top the mashed potatoes with a little bit of butter and chopped spring onion (or chive).
Ingredients
- 3 whole Potatoes
- some Butter
- some Heavy cream or milk
- some Fresh garlic
- some Salt
- some Pepper
- a little knob Cream cheese
- a little knob Sour cream
- some Spring onion
Equipment
Cutting boardKnifePotWhiskPotato masherWooden spoonStrainerPlate
Tips
- Salt your water fiercely when boiling the potatoes; it should taste like the sea.
- Do not over stir or put too much mixture when folding it in, as you don't want it to become gummy.
- If you want very smooth potatoes, use a special tool for that, otherwise a chunky mashed potato is fine.
- You can use chive instead of spring onion to top the mashed potatoes.
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