Comfort foods don’t come much more delicious than creamy, fluffy mashed potatoes, with a big hint of garlic.
MAKING THE BEST MASH EVER
There are a few tricks to making sure your mash is smooth, savoury scrumptiousness.
1. First start with the right spud for the job. You need a potato that’s high in starch, they’re the best fluffer-upperers. Some easy-to-find varieties are Sebago, Dutch Cream, Desiree and Nicola. Your local farmers’ market might have a grower with some heritage varieties too.
2. How many mouths to feed? Work out how many servings you need, peel the perfect amount, (and a bit extra for second helpings) chop into large even sized chunks and boil gently for about 20 mins. You can add salt to your water, but I prefer to add at the end. Test your spuds are ready with a knife. If they need a bit longer, leave them in for a few more mins.
3. Next, drain you potatoes. I leave them for a few minutes until they are looking a bit starchy and dry. Put back in the saucepan and add a big knob of butter, a few teaspoons of Tuscan Garlic Salt (or Rosemary) and a splosh of milk, enough to make it the perfect consistency. I usually free pour, and add more if too stiff.
4. Put back on a low heat, mash and stir. Give it a little try, and add more milk, butter or garlic salt to taste. Your garlic mash is ready!
Serve straight away, with your favourite casserole, sausages, steak or just about anything.
TRY THIS: MIX AND MASH
Swap out some of your potatoes (or all) and add parsnip, sweet potato, carrots or pumpkin. Any root veg will work well and give you lots of delicious ways to vary your garlic mmmash.
ROSEMARY AND GARLIC FOCACCIA