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Prep Time 10 minutes - Total Time 50 minutes - Serves 5-6

Mash, is so comforting and so perfect with so many things. With beautiful sausages and loads of onion gravy coming out of the mash volcano, next to a pie or with a good old stew the list is endless.

And you can add so many different flavours to your mash but this is one of my favourites.


  • 1kg of potatoes, peeled and cut into quarters.

  • 1 chicken stockpot or veg.

  • 200ml of milk.

  • 50g of butter.

  • 1 whole garlic.

  • 30g of freshly grated parmesan.

  • 1 bunch of fresh chives, diced.


  1. The first thing to do is get the garlic on the go. Slice off the top part of the garlic to expose all the individual cloves. Pop onto some tin foil and drizzle the exposed cloves with olive oil and season. Wrap up the foil, place it into a roasting dish and roast in a pre-heated oven at 160° for 45 minutes or till the garlic is super tender. Just keep checking on it every 20 minutes or so. Depending on the size of the garlic bulb it may take a little longer or less.

  2. While the garlic is doing its thing place the potatoes into cold water along with the stockpot, you want enough water to cover. Bring up to a boil and cook till tender. Should take around 20 minutes depending on the size of your potatoes. Once done drain and allow to steam dry.

  3. Heat the milk and butter in a small sauce before mixing into the potatoes.

  4. Now, you can mash the potatoes however you like, but this is how I do it. Pass the potatoes through a ricer into the bowl of a stand mixer. Add the garlic, chives, parmesan, season them gentle mix with a paddle attachment while gradually adding the milk. I’d like to add the milk a little at a time, add extra if need be. Check for seasoning and serve. Sometimes after the ricer, I’ll pass through a fine sieve to get them super restaurant smooth instead of using the mixer.


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