Upgrade your buttery mash with garlic and herbs for an easy and delicious side that's great with meat or seafood.
Ingredients
1kg potatoes
100g Western Star Original Salted Butter, diced
½ cup (125ml) warm cream
3 garlic cloves, minced
⅓ cup chopped flat-leaf parsley
Salt and pepper to taste
Method
Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter
Tips & Hints
Choose a potato that’s good for mashing, such as Sebago or Desiree
Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam
For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores
Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to restore the silky smooth texture
