A creamy garlic potato mash is already a winner, but what if you add garlic to it which is infused with butter? An all-time champion! Your guest(s) will try to squeeze this recipe out of you, I promise.
Let’s get to it, shall we?
Ingredients that serve 4:
- 1 kilo of starchy potatoes
- a pot full of water to boil your potatoes
- a nice cube of margarine butter
- 4 cloves of garlic
- 50 ml of milk
- Salt, a lot of it
- a touch of nutmeg
- fresh ground pepper to taste
- some fresh chopped chives optional
Directions:
1. Put a pot of water to a boil, add your potatoes and a ton of salt so your mash won’t be bland. Boil them for about 20 minutes until you can mash them with a fork.
2. Drain the water from the pot and start mashing those potatoes with 50ml of milk until most lumps are out. Then get a strainer and push the potato through it so there will be no lumps, but a mash smooth as silk!
3. Add a touch of nutmeg (be careful, this stuff is strong), pepper and more salt if needed. Keep on tasting, this is important!
4. Put a little frying pan on the stove and chop your garlic. Put some butter in the pan, but don’t let the butter turn brown! Put in the garlic in and tilt your pan to get maximum infusion. Wait! Let me show you right here:
5: Ok, that’s done. Good! Add the garlic and butter straight from the pan into your mash, mix and…. INDULGE.
