Ingredients:
1.6kg boiling potatoes (eg King Edwards, Russets, Kerr's Pinks)
2 tbsp sea salt
500ml single cream
6 garlic cloves, crushed
180g freshly-grated Parmesan cheese
Method:
Peel and cube the potatoes then place in a large saucepan with the salt. Add water to cover then bring the mixture to a boil before reducing to a rolling boil. Continue cooking until the potatoes are tender enough to be easily pierced with a fork (about 25 minutes).
In the meantime, combine the cream and garlic in a second pan. Bring to a simmer then take off the heat and set aside.
When the potatoes are tender, drain in a colander then return to the pan and mash with a potato masher. Add the cream and garlic mix and the Parmesan cheese and mash this into the potatoes until the mixture is smooth and creamy. Cover with a lid and set aside to stand for 5 minutes to thicken before turning into a warmed bowl and serving.
Find more classic Thanksgiving recipes here and more classic Christmas recipes here.
