|Garlic Mash as a bed for beef casserole|
Mashed potato was a staple on my plate growing up. Unless it is lumpy or cold, it’s one of those things that it is hard to get wrong. Creamy, warm, filling…drool……
To be honest I don’t make it that often nowadays, and my dinner plate bears no resemblance to the well done steak/chicken/hamsteak, peas, carrot, mash and tomato sauce staple of my youth. When I do make it, though, I want it to be nostalgic but special.
Mash can be so easily dressed up by just tweaking it a little. In my opinion, there is no such things as too much garlic. So when I make mashed potato, I usually add flavour by cooking the potato in stock rather than just water and mashing a clove of minced garlic per person through the mix. If you want to be super special then using cream instead of milk will make you think you are in heaven.
- 1 potato per person, peeled and cubed into approximately 1cm squares
- 1 cup chicken stock per person/potato
- 1 clove of garlic per person, minced
- A splash of milk/cream/light n creamy evaporated milk
- 1 heaped tsp of butter
- Salt and pepper (to taste)
You can spin this by adding any herbs that you like. I find that dill, chives or parsley tend to go best with potatoes, but it is really a personal taste thing. I tend to find that it is good even without herbs.
- Boil the chicken stock
- Add the potatoes, boil until soft but not falling apart (about 15-20 minutes).
- Drain potatoes. They will look slightly yellow because of the stock. Ensure to drain all of the liquid.
- Mash garlic, butter, milk/cream, butter and salt and pepper until smooth. If you want it to be ultra smooth, you can push it through a fine strainer (not like the one pictured above – that would take way too long).