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| Mashed
Potatoes with Garlic and Cheese |
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| Ingredients |
| 450g
(16 oz) Desiree or King Edward potatoes |
| 2 fat cloves
garlic, peeled and halved lengthways |
| 25g
(1 oz) butter |
| 225g Dew-Lay
Creamy Lancashire cheese, grated |
| Salt
and freshly milled black pepper |
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Method |
| 1 |
Place
the garlic in a small saucepan with the butter, then leave it on the
gentlest heat possible to melt and infuse for 30 minutes. |
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| 2 |
Thinly
pare and discard the skins of the potatoes & cut them into even-sized
chunks, or cut any large potatoes into quarters & small ones into
halves. |
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| 3 |
Place
the potatoes in a steamer, and then pour some boiling water into a
saucepan. Fit the steamer over, sprinkle the potatoes with 1 dessertspoon
of salt, put a lid on and let them steam for 20-25 minutes, until
tender in the centre. |
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| 4 |
After
this, remove them & transfer to a large bowl (preferably a warm one)
and cover with a cloth to absorb some of the steam. |
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| 5 |
Break
up the potatoes with an electric hand whisk; add butter and garlic,
some black pepper and a handful of the grated cheese. When all the
cheese is in serve very quickly. |
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