Creamy garlic mash

Creamy and buttery, perfect mashed potatoes is one of the finer things in life. I'm going to show how I get perfect mash every time.

Feel free to leave out the garlic if you prefer. Five cloves may seem a lot but boiling it actually tones down the flavour and gives it a lovely mellow garlicy hint. All the garlic will be soft enough to disappear into the mash.

Ingredients
A small sack of potatoes (around 8 small/medium)
4-5 cloves of garlic
1 teaspoon table salt for boiling
75g or 1/4 cup of butter
200ml or 3/4 cup milk
salt
pepper

Serves 4 portions

Peel, wash and cut up your potatoes into halves. Take the skins off about 5 cloves of garlic. Put it all in a pan of water just covering the potatoes and garlic, add a teaspoon of table salt and put on a high heat to boil. Turn down if needed.

It should take about 20 minutes, but check with a knife to make sure it glides through the potato then drain whilst keeping the potatoes and garlic in the pan.

Add 75g or about 1/4 cup of butter, 200ml of milk and season well. Mash up thoroughly, scraping the pan with a spatula regularly. Taste to make sure it is lump free.