Directions
- 1Start by baking the potatoes until tender at 180°C for 50-60 minutes.
- 2Meanwhile, confit the garlic in the butter on a low heat.
- 3When the garlic is soft and slightly browned, mash it up.
- 4Strain the garlic butter, making sure to chill the butter properly.
- 5Pass the baked potatoes through a sieve, keeping the skins for another use.
- 6While the potato is still hot, add the cold garlic butter in stages and work it through.
- 7Add some hot milk to the mash and mix it in.
- 8Finely chop the chives.
- 9Add the chopped chives, salt, and pepper to the mash.
- 10Add an egg yolk to the mash and mix everything together.
- 11Rub an oven-proof dish with butter.
- 12Transfer the mash into the buttered oven-proof dish.
- 13Smooth the top of the mash and use a fork to create ridges.
- 14Top the mash with your choice of grated cheese.
- 15Bake in the oven at 200°C for 20 minutes.
Ingredients
- 1 kg Maris piper potatoes
- 180 g butter
- 8 garlic cloves
- 100 ml hot milk
- Chives
- 1 egg yolk
- Salt
- Pepper
- Cheese
Equipment
Ovenbaking trayknifepansievespatulabowlgrateroven-proof dishfork
Tips
- Baking your potatoes for mash significantly enhances the flavor.
- The second bake creates a crispy edging and enriches the mash with the egg yolk.
- Save the potato skins for something else.
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