Velvety Garlic Mashed Potato

1. 1

   Peel the potatoes and cut them into even sized pieces.

2. 2

   Put the potatoes in a large saucepan.

3. 3

   Crumble the stock cube into a measuring jug and pour in boiling water, stirring until the crumbled cube has dissolved completely.

4. 4

   Add cold water to the jug and pour the stock over the potatoes, adding more cold water if necessary, so the potatoes are completely covered.

5. 5

   Bring to the boil and cook for 20-25 minutes or until the potatoes are tender.

6. 6

   Drain the potatoes, reserving about 3tbsp of the cooking liquid.

7. 7

   Return the potatoes to the saucepan over a low heat and add the reserved liquid, garlic and warmed milk.

8. 8

   Mash well with a potato masher until the potatoes are smooth and fluffy.

9. 9

   Beat in the green onions and black pepper until evenly mixed in and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.