Ingredients

1.5 kg floury potatoes (Maris Piper or King Edward)

100 g unsalted butter (softened)

4 garlic cloves, minced (or roasted for milder flavour)

100 ml double cream (or milk for lighter mash)

2 tbsp fresh parsley, finely chopped

Salt and pepper to taste

Method

Peel and chop potatoes into even chunks. Place in a large pan of salted water. Bring to the boil and simmer for 15–20 minutes until tender. Drain well. Return potatoes to the pan. Mash until smooth (I use an electric masher). Stir in garlic butter and cream. Season generously with salt and pepper.

Fold in parsley. Serve hot as a side with roast meats, grilled fish, or vegetables.

Tips for best results

  • Use floury potatoes for the fluffiest mash.
  • Warm the cream before adding to prevent cooling the mash.
  • Roast garlic for a sweeter, mellow flavour.
  • Mash thoroughly to avoid lumps, but don’t overwork it or it may become gluey.

Simple flavour variations

  • Mediterranean: add sun-dried tomatoes and basil.
  • Rustic French: stir in Dijon mustard and chives.
  • Spicy Kick: add chilli flakes or smoked paprika.

Leftover Garlic Butter Mash Ideas

Garlic Mash Cakes

  • Shape mash into patties.
  • Pan-fry until golden and crisp.

Garlic Mash Pie Topping

  • Spread over shepherd’s or cottage pie filling.
  • Bake until golden.

Garlic Mash Croquettes

  • Roll mash into logs, coat in breadcrumbs.
  • Fry until golden.

Storing and reheating mash

Cool quickly within 1–2 hours, then store in airtight containers.

Fridge: keep up to 3 days.

Freezer: portion and freeze; keep up to 2 months.

Reheat (best): warm gently on the hob with a splash of cream or milk.

Reheat (quick): microwave in covered dish for 3–5 minutes, stirring halfway.