- 2kg Potatoes, peeled and cut into large equal-sized chunks
- 8 fat garlic cloves crushed & chopped
- 2 tsp sea salt flakes, plus extra to taste
- 75g unsalted butter, softened
- 50g Parmesan, finely grated
For the optional topping
- 50g crisp crumbs
- 50g unsalted butter,
- 35g Parmesan, grated
- Put the prepared potatoes and garlic into a very large pan, cover with cold water, add the salt, cover with a lid and bring to the boil over a high heat, then turn down and cook partially covered – just a crack – until very tender.
- Put a colander over a large bowl or another pan and drain the potatoes, letting the starchy water collect underneath.
- Add the butter to the hot, emptied-out potato pan, and let it start melting, then tip in the drained potatoes and garlic. Dip a measuring cup into the cooking liquid, add about 125ml/4fl oz and mash using your chosen method. You may want to add more of the cooking liquid. I never add less than 250ml, as I like this to be as smooth and creamy as possible, though I’m aware many people prefer a more solid mash. Stir the Parmesan in by hand and check for seasoning before transferring to a warm bowl.
- If you are making this in advance, butter a small roasting tin or ovenproof dish, measuring approx. 30x25cm/12x10in, and fill with the mashed potatoes, smoothing down the top. Preheat the oven to180C Fan and make a crumbly topping by rubbing the crisp crumbs together with the butter and Parmesan, then dot and sprinkle on top.
- Cook for about 30 minutes, or until piping hot all the way through. Loosely cover the dish with foil if the topping is getting too brown at any stage.
