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
DIRECTIONS
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.
