The Ultimate Mashed Potato

INGREDIENTS:

• 700g maris piper or king Edwards potatoes, peeled and cut into similar sized pieces
• 2 big garlic cloves, peeled but left whole
• 100ml whole milk
• 50g salted butter, cubed
• 25g parmesan cheese, plus extra for sprinkling
• Sprinkling of fresh thyme or chives

CRISPY ONION TOPPING

• 4 banana shallots, peeled and thinly sliced
• 6 big garlic cloves, thinly sliced
• 2tbsp sunflower oil

METHOD:

1. Cook the potatoes with the two garlic cloves in salted water until the potatoes are tender, drain and leave to steam dry for 2 minutes.
2. Whilst the potatoes are cooking place the shallots and garlic into a frying pan with the sunflower oil and cook over a very low heat until crispy and golden, this will take at least 20 minutes or so. Do stir every so often. Once crisp drain on kitchen roll.
3. In the pan you cooked the potatoes in add the milk and warm through.
4. Add the dry hot potatoes and the butter and mash until smooth.
5. Stir in the parmesan cheese and season with salt and milled pepper.
6. Spoon the mash into a serving bowl, add a little more butter to melt into the mash, top with the crispy onions and garlic and finish with a little extra parmesan and a scattering or fresh thyme or chives.