Well, this is a super simple recipe but it was fab. I love anything garlicky, and I adore really buttery mash, so something that combines the two will always be a winner for me. This goes particularly well as a side for my Spanish-style chicken, but would be great with a whole host of things, including on its own for those days when you need some carby comfort!
Ingredients (serves 2 as a side)
- 3 largish potatoes – I used Maris Pipers – peeled and cut into largeish chunks
- Around 50g butter
- 2 large cloves of garlic, finely chopped and crushed
- About 1 Tblspoon dried parsley (or fresh, or a different herb if you’d like. I reckon garlic and rosemary mash would be great with lamb or beef)
- Salt & freshly ground black pepper, to taste
Add your potatoes to a pot of boiling, salted water and cook until tender and mashable. Depending on how big your potato chunks are it normally takes around 20 mins or so to get them nice and soft. Once done, tip them into the colander to drain and return the empty pot to the hob, over a low heat.
Melt the butter in the pot and add the garlic, cooking gently for a couple of minutes until soft. Tip the potatoes back in and mash, making sure to mix in the garlicky butter.
Add the herbs and season to taste, mixing thoroughly. Feel free to add more butter, a splash of milk, double cream etc – however you like your mash!