Garlic Mash Potatoes

Submitted by: Tweena Ebejer
Garlicky, soft mashed potatoes. These are the bombdiggity!

Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: garlic · potatoes · potato · mashed · mash · taters ·

Ingredients

8 Large Potatoes - whatever you think is best for mashin'
2 cloves of garlic
1 tsp white pepper
250 ml pure cream
50 g salted butter, cut into small cubes
1 tbsp maple syrup
Salt

Method

1. Peel and chop the potatoes into 1cm rounds, then in quarters so you are left with thin gaufrettes of potato. Place them in a big microwave bowl, with 2 cm of water down the bottom. Place in the microwave and set to "Potato", or "fresh vegetables".

2. When they are mashable, drain any remaining water, and mash, with the butter, untill melted. You could also put the potatoes through a ricer, to ensure no lumps remain. Slowly pour cream while stirring and mashing. Add the maple syrup, the white pepper, and the salt.

3. Crush the garlic and stir to combine. At this stage, i would put foil over it until the rest of the meal is ready. But if you want to be real pedantic about the no lumps thing, by all means push it through a seive. Before doing so, you will probably have to add milk or more cream to thin it out enough.

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