My Potato Recipes

“The best tasting potatoes are those fresh out of the pot”, a saying my mum always used to tell me as a child, along with all the usual mum spiels about potato’s make your cheeks rosy, your hair curly and your smile brighter. However for our family, these sayings were not even needed, for our mum cooked some of the best garlic mashed potatoes ever. Every time there was a special occasion these treats would arrive on the table and us kids would come and go in a whirlwind devouring the mashed potato like a bunch of starving rabid dogs.

The Best Garlic Mashed Potatoes’ (Serves
- 6 Cups Peeled Potatoes
- 8 Garlic Cloves
- 1 Teaspoon olive oil
- 1/2 Cup (125ml) Cream
- 2 Tablespoons Butter
- Salt
- Freshly Milled Black Pepper

I bet you’re wondering what it is that made this mash so perfect. We’ll it’s a combination of a few key ingredients and cooking methods that really brought out the flavor. The key ingredient is of course garlic, which must be cut about 6mm (1/4 inch) from the top. It is best to then rub olive oil, salt and black pepper over the exposed surface. The garlic needs to be then roasted in the oven at 215 degrees Celsius (425F) for about 25 minutes. After the garlic has cooked and you’ve let it cool, peel the skin off of it.

Next its time to cook the potatoes. The potatoes should be cooked in just the same way most potato mash is done, place them in a saucepan and fill with water, sprinkle in about 1/2 a teaspoon of salt and bring the water to a boil. Let the potatoes simmer for about 25 minutes until they are soft enough to be pricked quite easily with a fork.

Once the potatoes are cooked, drain out the water and shake the pot so that the potatoes break up slightly and are easier to mash. Place the garlic cloves along with some cream and butter into the pot and top with some pepper and salt to give a great taste to the potatoes. Place the lid back on to let the ingredients mix and leave time for the butter to melt.

Now it’s time to actually mash the potatoes, there are 2 ways this can be done, you can either use an electric whisker to make it more smooth and creamy, or simply use a potato mashed for better texture. I prefer the mashed potatoes as they are just like the ones mum used to cook and seem to taste better, however it’s all up to personal preference.

Serve the mash out onto 8 plates and there you have it, a delicious, nutritious meal that’ll keep your cheeks rosy for a long time to come.

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