I love this mash, and it absolutely trumps creamy mash with butter and milk for me. My husband doesn’t agree with me as he’s more of a traditionalist, so when mash is on the menu we are normally waiting for the potatoes to cook to see who can make the mash how we like it.
Make sure you save a mugful of water when you drain the potatoes as the water will have a beautiful flavour to add to you mash - a shame to wash it down the sink.
Cooking time: 30 minutes
800g potatoes
peel from 1 lemon
6 garlic cloves, whole, peeled
sprig of rosemary (thyme would also work well)
200ml good olive oil
Peel the potatoes and chop into equal size pieces.
Cover with water and add the lemon peel, garlic cloves and herbs.
Bring to the boil and cook the potatoes until soft.
Before you drain the potatoes, take a mugful of the cooking water out.
Drain the potatoes and pick out the lemon peel and herbs, but leave the garlic which will melt through your mash.
Mash your potatoes and garlic with the olive oil and add the cooking water slowly until you have reached your desired consistency. I like it quite loose but this is entirely up to you.