Garlic mashed potato
- Place potatoes (peeled and cubed) in a pot. Cover with cold water and bring to the boil. Add salt, then cover and cook until soft.
- While potatoes are cooking, heat the butter, milk and minced garlic together gently for five minutes. Do not boil.
- Drain potatoes and mash.
- When potatoes are whipped, strain in the hot-garlic milk mix and mash until smooth and light. Add chopped parsley, check seasoning and finish with a fork to whip until it’s smooth and light.
Cook's tip: Always add the salt when the vegetables are at boiling point. Salt added when the water is cold takes longer to reach boiling point.