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Serves 8 ❄
- 1 kg russet potatoes
- 250ml milk
- 2 cloves of garlic, minced
- 100g grated parmesan
With my two small kids, I find it easier to make a large batch of mashed potato and use it as a side for two nights in a row. It saves me time and sanity on the second day! Jo Armitage
Peel and dice potatoes, making sure they are all a similar size. Place in a large saucepan, season with sea salt, and cover with water. Bring the water to a boil over moderate/high heat. Reduce the heat and cook on a tolling boil for 8 to 10 minutes or until tender. Meanwhile, heat the milk and the garlic in a saucepan over moderate heat until simmering. Remove from heat and set aside. Drain the potatoes and mash. Gradually add the hot milk and parmesan, stirring to combine. Let stand for 5 minutes so the mixture thickens, then serve.
Use any leftover mash for the scrummy Fish Cakes.
High-starch potatoes like russet or Yukon gold are the best for light, fluffy mashed potatoes. The varieties high in starch break down the easiest and produce a fluffy, smooth mash. But remember, because they break down easily, they require the least mashing. Don’t overwork mashed potato because it can become quite ‘gluey.’ For the creamiest results, always heat your milk.
Source: 4 Ingredients Menu Planning
