Garlic Mashed Potatoes

Ingredients:

• 600g Red Skin Potatoes

• 1/2 cup Half & Half Cream

• 5 cloves Garlic, finely chopped

• 2 tbsp Butter

• 1/2 cup Sour Cream

• 1 tbsp Garlic Powder

• 1/2 tsp White Pepper

• Salt

Method:

1. Wash and scrub the potatoes thoroughly under cold water. Rough chop into approx. 1cm cubes and store in water to prevent the potatoes from oxidizing. Drain the starchy water and add the potatoes to a large stockpot and cover with fresh cold water. Bring the water up to a boil and cook potatoes for 7-8mins or until fork tender.

2. In a small sauté pan, melt the butter until it foams. Add the finely chopped garlic and add it to the pan. Sauté until the garlic is aromatic and lightly roasted. Add the half and half cream and simmer until slightly thickened. Season with garlic powder, white pepper and salt.

3. Strain the potatoes in a colander. Add the potatoes to the bowl of a standing mixer fitted with a paddle attachment (You can also mash it with a handheld potato masher, a foodmill, handheld electric whisk, potato ricer, etc). Turn the mixer on low to mash the potatoes.

4. Once mashed, pour in the roasted garlic and cream mixture and run on low until incorporated. Add the sour cream and mix. Taste and adjust seasoning if needed. Keep in a warm place or a double boiler kept on low.