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Garlic PotatoesMashed or creamed potatoes are given additional flavour by garlic. The bitterness is reduced if the garlic is boiled for a few minutes first.


serves totaltime preptime cookingtime
6 persons 2 hours
20 minutes
20 minutes 2 hours


{tab Ingredients}

  • 1.4 kilograms Potatoes
  • 5 cloves Garlic
  • 125 grams Butter, unsalted
  • 25 grams Plain Flour
  • 300 ml Milk
  • 1 teaspoon Salt
  • Black Pepper
  • 3 tablespoons Double Cream
  • 3 tablespoon Parsley, finely chopped

{tab Instructions}

  1. Wash and dry the potatoes, prick them with a fork, and bake for 1 hour 30 minutes or until tender on the centre shelf of an oven pre-heated to 200°C.
  2. Put the garlic in a small pan, cover with water, boil for 2 minutes, then drain and peel.
  3. Melt 50 grams butter in a heavy-based saucepan and add the garlic.
  4. Cover the pan, and cook garlic gently for 10 minutes or until tender.
  5. Remove the garlic.
  6. Stir the flour into the butter in the pan and cook over low heat for 2 minutes.
  7. Gradually blend in the boiling milk, stirring constantly until the sauce is smooth and thick.
  8. Add the salt, pepper and the garlic.
  9. Boil for 2 minutes.
  10. Liquidise the sauce or rub it through a sieve, then return it to the pan and heat through.
  11. Set aside.
  12. Scoop the flesh from the baked potatoes, rub it through a sieve and heat in the remaining butter, a little at a time.
  13. Season to taste with salt and pepper.
  14. Stir the cream into the garlic purée, then beat the mixture into the potatoes.
  15. Stir in the parsley.
  16. Heat the mashed potato through if necessary, pile it back into the potato skins and serve at once.


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