Garlic Mashed Potatoes

Method

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1. Put the potatoes and garlic in a large pot, cover with cold water by 3 cm and add the tablespoon of salt. Bring to a boil, then turn the heat down to a steady simmer and cook for 18 to 20 minutes, until a knife slides into the potatoes with no resistance.

   Mark done Start 18 min timer

2. Meanwhile, warm the milk and butter together in a small pan until the butter has melted, and keep the mixture warm.

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3. Drain the potatoes and garlic well. Return them to the hot, dry pot over low heat for 1 minute, shaking the pot, to steam off the surface water.

   Mark done Start 1 min timer

4. Mash with a potato masher until smooth, crushing the garlic cloves as you go. Pour in the warm milk and butter in two additions, folding until creamy, then fold in the soured cream, salt and pepper. Taste and adjust the salt.

   Mark done

5. Serve topped with the chives.

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Chef’s Tips

• Cook the garlic with the potatoes. It turns soft and sweet, and it spreads through the mash evenly.
• Warm the milk and butter. Cold dairy chills the potatoes and makes the mash stiff and starchy.
• Mash by hand and stop as soon as it is smooth. A mixer or a processor bursts the starch and turns the mash to glue.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roast chicken
• Pot roast
• Steamed green beans

Storage & Reheating

Keep in the fridge up to 3 days and reheat with a splash of milk, stirring. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.