Ingredients

  • 1 kg floury potatoes (Maris Piper or Yukon Gold)
  • 100 ml whole milk
  • 50 g butter, cut into pieces
  • 6 garlic cloves, crushed or finely grated
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley, to serve (optional)

Instructions

Tip the potatoes into a large pan, cover with cold salted water and bring to the boil. Reduce to a simmer and cook for 15–20 minutes until tender when pierced with a knife. Drain and return to the pan to steam-dry for 5 minutes. Meanwhile, warm the milk, butter and garlic in a small pan over low heat until the butter melts and the milk is hot. Add the milk mixture to the potatoes and mash to your preferred consistency. Season with salt and pepper, then stir in parsley if using.

Tips and variations

  • For extra creaminess, swap half the milk for cream.
  • Roast a head of garlic, squeeze out the softened cloves and mash them in for a sweeter, mellower flavour.
  • Stir in grated Parmesan or a dollop of crème fraîche for depth.
  • Cook potatoes in stock for extra flavour.

Garlic Mashed Potatoes

  • Store cooled mash in an airtight container in the fridge for up to 3–4 days.
  • Freeze individual portions in freezer-safe bags or containers for up to 2 months; thaw overnight in the fridge before reheating.
  • Reheat in a saucepan over low heat, stirring in a splash of milk or cream to restore creaminess, or microwave on medium power in 30-second bursts.