Mike’s Garlic Mashed Tatties
This is really loose on quantities increase or decrease according to taste or waistline or omit according to taste!
Ingredients are per serving (and I like a moderately generous serving)
150-200g Potatoes (floury style potatoes are best so not your Charlottes)30-50g Cheese of your choice (or omit - I don’t always make with cheese)
15-25g Butter (this is just a guess - to me it’s just a lump!)
3-4 tbsp. Milk or, better, cream or crème fraiche
1 Clove garlic - crushed is my preference but chopped grated or whatever you prefer.
Pinch Mixed herbs
- Cook potatoes to crumbly texture (I steam 25 minutes). Note with new potatoes I just scrub them, with older potatoes I peel them.
- Meanwhile GENTLY fry the garlic in the butter until it is soft but NOT browned.
- Add the herbs cheese and milk and heat until cheese melts. Note I’m really not sure exactly how much milk/cream/crème fraiche I actually add; I just slop some in, remembering it’s much easier to add a bit more if it’s too dry than to remove some if it’s too wet! If it’s still a while until potatoes are done leave it and heat it up again just before adding the potatoes.
- Add potatoes and mash - I sometimes add black pepper but never add salt (not needed with the garlic).
Simple but lovely. I had almost stopped making mash until I started doing this!
A wee note on the garlic. I use my own homegrown garlic which is a hardneck garlic whereas the garlic you get in supermarkets is pretty much always softneck. There is a difference but online I see it argued that hard is stronger than soft some places and elsewhere that soft is stronger than hard! I personally think hardneck is a little less intense but better flavour. However one of my hardneck garlic cloves is at least twice the size of supermarket garlic cloves, so maybe a little experimentation required. I’d try it with just one first