This recipe is one of my son Graham’s absolute favourites. The garlic flavour is subtle, not overpowering at all. A potato ricer (or masher) is the perfect tool for doing the job properly.
YOU WILL NEED
- 6 medium/large potatoes, unpeeled
- 1 whole head of garlic unpeeled and cut horizontally through the middle
- 2 T (30 ml) butter
- 2/3 cup (160 ml) hot milk
- Ina Paarman's Potato Spice
- ¼ cup (60 ml) snipped chives (optional)
Wash the potatoes, no need to peel, and cut each into 8 wedges. Place potatoes in a saucepan, add halved head of garlic and half cover with boiling water. Cover saucepan with a lid and boil for ± 20 minutes until potatoes are soft. Strain.
Squeeze a couple of wedges of potato and cooked garlic cloves, through potato ricer into a medium size mixing bowl, discard the skins as you go.
Add butter and hot milk. Mix gently with a fork. Taste for seasoning and add Potato Spice. Sprinkle with chives and serve.