What a fabulous, rich and creamy dish this was and that is why I am sharing with you dear reader. Ideal for any menu where you will have lots of sauce or gravy to mop up!
2 full bulbs of garlic - trust me!
4oz/120g unsalted butter
3lb/1.3Kg baking potatoes
4 fl oz/125mls full fat milk
Separate the cloves of garlic from the bulb; leave the skins on. Bring a small pan of water to the boil and place the garlic cloves in to the water to blanch for 2 minutes. Drain and let cool slightly until they can be handled safely. When cooled enough to touch, cut the tops off and remove the blanched cloves from their skins. In a small heavy bottomed frying pan, melt the butter (do not let it brown). Place the peeled garlic cloves in to the butter and simmer for 20 - 25 minutes. Meanwhile, peel and cut the potatoes and boil until just done. Drain well then pass potatoes through a ricer or mash with a potato masher. Once the garlic is cooked, place the contents of the frying pan into a small blender and blend into a smooth paste. Add this to your mashed potatoes and beat in until you have amalgamated the butter in to the potatoes'. Add salt and white pepper to taste. If you want a slacker mash, add some milk to obtain the consistency you require. This recipe can be prepared well in advance up to the adding of the butter/garlic paste. Just reheated over a medium heat and stir to ensure that the mixture does not catch on the bottom of your pan and burns. You can add chopped herbs that will compliment your main dish, add chopped spring onions or green chilli if you want to add a bit of heat to your mash - adapt in what ever way you wish! Happy mashing!