This is a mash. But not just any old mashed potatoes. It’s Steve’s Garlic Infused Mash Potatoes! Fabulous with grilled steak with sauce, casseroles, lamb, chicken and even fish (as pictured above). Mashed potatoes are comfort food and wonderful for soaking up the delicious flavours from your plate, and for my husband Steve, making them is nearly an art form. It is important to use the right potato and cooking technique is equally valuable. Potatoes for mash include King Edward, Desiree, Kennebec and Pink Eye they all have good flavour and are of the floury type. When the potatoes have boiled to a point where they are thoroughly cooked, draining them immediately is paramount. Don’t let them sit in the hot water to go mushy. Once drained, shake and dry them a little in the saucepan over low heat until furry. Mash to a soft fluffy texture, add milk or better still, some cream, and a knob of butter to finish. Check for seasoning/salt and adjust as necessary. Do not over mash as you want to keep some texture in the mash unless you intend making Paris Mash, in which case you’ll need to add heaps more butter and cream! Enjoy this recipe; it’s a family favourite and almost worth making every day, in small portions of course!
INGREDIENTS Serves 4-6
Approx. 200g-250g or 4 medium floury potatoes for mashing (refer note above), peeled and cut in quarters
1-2 garlic cloves, lightly crushed with the flat blade of a knife and peeled
½ – 1 teaspoon salt
Cream or milk
- Place potatoes in saucepan and cover with cold water, add salt and the crushed garlic cloves.
- Bring potatoes to the boil and allow to simmer until they are very tender.
- Drain them well keeping the garlic cloves with the potatoes, and shake dry on low heat until they become furry around the edges.
- Mash the potatoes thoroughly then add liquid, either cream and/or milk, gradually.
- Mash again with fork or potato masher and add a knob of butter to finish.
- Check seasoning, as invariably they will always need a little more salt.
- Keep warm till you are ready to serve.
- STEVE’S TIP – For a softer textured mash, reheat on very low heat for 5-10 minutes before serving. Delicious!