Ingredients

• 2lb – 1kg Starchy type of potatoes
• 2.5oz - 70g room temperature butter
• 1 cup heavy cream
• 2-3 heads of garlic
• 3 tbsp Olive oil
• Salt and pepper

Steps

• Step 1

  Cut the tops off the garlic heads, not too much just the tips. tear some sheets of aluminium foil and place one head per sheet, cut part facing upwards. Add one tbsp of olive oil on each garlic head, enough to cover the surface. Season with a little salt and wrap into in foil leaving a point at the top. Place in a cold oven for 60 minutes at 350°F – 180°C. Once cooked squeeze out all the garlic paste into a plate and mash it up using a fork. Make sure there aren’t any bits of skin.

• Step 2

  Add potatoes with skins on to a saucepan, and cover with cold water. Cook for approx 30 minutes or until tender (don’t over cook, they shouldn’t fall apart).

• Step 3

  Place cream in a small saucepan along with the butter and bring to a simmer or just very hot, not boiling until the butter has melted. Add the garlic mash and whisk well.

• Step 4

  Strain the potatoes leave out to cool a few minutes so you can peel them without burning your hands. Place in a ricer approx 3 quarters full. You can use a potato masher but it won’t deliver the same results. Squeeze potato mash directly into a bowl (heated is best) or you can use the same saucepan that’s still hot.

• Step 5

  Add the hot milk and butter mixture, salt and pepper.

• Step 6

  Whip it vigorously using a wooden spoon or a fork. Taste for seasoning, add extra salt if needed. Serve immediately.

Little Tips

So you followed all the instructions but your frustrated as you still have lumpy mash? That can be because the potatoes are too waxy, or too cold. I personally have no issue with it, it's texture but if you really want that smooth texture and it's still lumpy, don't over whip it as that will make it gluey. Simply pass it through a fine sieve using a small ladle to push it through. Perfectly smooth! Enjoy.