I'm pretty certain that my mash potatoes are one of the major reasons that Ash fell in love with me. She's always been amazed at how smooth I get them and the process is so simple I thought it my duty to share it with you all to help you find your soul mates. Although we argue about whether or not mash is a season specific dish (it isn't Ashleigh) this is a side that helps bring together any saucy delicious meal as much as it brought us together.
Time: 30- 45 minutes (depending on size of potatoes)
6 Medium Potatoes (I usually use the number of people + 2)
1 Large clove of garlic
4 Sprigs of rosemary
4 Tbsp Butter
Salt & Pepper to taste
Peel the potatoes and dice into 3-4cm chunks to minimise cooking time (Half them, then divide the halves lengthways before cutting into 4 equal pieces on the horizontal)
Add to a pot of cold water with the garlic clove, season well with salt and bring to the boil before lowering to a simmer until the potatoes are fork tender
While the potatoes are boiling add the butter to a pan on low heat and add the rosemary leaves to allow to infuse for 4-5 minutes taking care not to burn the butter
After you drain the potatoes, push them through a river/sieve then use the masher to begin the mashing process before adding the half the cream and butter and further softening the mixture.
Using a whisk add the remaining cream and butter and mix through to achieve amazingly smooth mash
Season with salt & pepper to taste